Gluten-free & vegan blueberry cheesecake


  • 100 g almonds
  • 50 g pitted dates
  • 1 tbsp water
  • 200 g soaked cashews
  • 1/2 Juice lemon
  • 3 tbsp maple syrup
  • 100 g coconut fat or roughly 3 very heaped tablespoons. Coconut fat is the thick part in the top half of the coconut milk can
  • 75 g frozen blueberries


  1. I use this 6x3 inch cheesecake tin, you can try with others if you wish for a different shape
  1. Soak the cashews, I like to soak mine overnight, but 30 minutes in boiling water will be enough
  2. First make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky
  3. Grease the cheesecake tin with coconut oil then place the nut mix into the bottom and press down until evenly spread
  4. Drain the soaked cashews and add to the food processor along with the lemon juice, maple syrup and coconut fat and blend until very smooth (this can take about 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth) add a few tbsp of water if it's struggling!
  5. Pour half the mixture on top of the base
  6. Add a handful of frozen blueberries randomly inside (roughly 25g)
  7. Pour the rest of the mix on top
  8. Now defrost roughly 50g of frozen blueberries in a pan over medium heat, once defrosted mash with a fork and pour across the top of the cake (if there is a lot of juice then don’t pour all the juice over).
  9. Freeze for 3 hours
  10. Gently remove from the cheesecake tin and it's ready to serve!