Gin Blueberry Cheesecake with Strawberry Topping

Every once and again, I love to have a bite of cheesecake.  But I feel instantly guilty after eating it.  This faux-cheesecake recipe is decadent, yet it has ingredients that you don't have to feel guilty about!  I've seen some raw vegan recipes that make great cheesecakes, but I think that the blend of both cooked and raw elements make the perfect balance.

finished cheesecake 3.jpg

If you have leftover graham cookie dough from my Homemade Bourbon S'mores recipe, you're already one-third of the way there!

Homemade graham cookies (click here for the recipe)
Gin Blueberry Cheesecake Filling (see below for recipe)
Strawberry Topping (see below for recipe)

Cheesecake Ingredients:
1 c. raw cashews
pinch of sea salt
1/4 c. coconut oil, softened
3 T. gin (or maybe even a berry-flavored wine)
1 T. lemon juice
1/2 c coconut sugar
1/3 c. blueberries
2 tsp. cinnamon
1/4 c. almond milk, or another non-dairy milk

Strawberry Topping Ingredients:
1 c. strawberries, halved
1/4 c. organic cane sugar
1/4 c. wine (I used raspberry-flavored wine)
1 T. lemon juice
1/2 T. cornstarch
1 T. water

For the graham crust:

Once you follow this recipe to make the dough, take a heaping tablespoon of dough and press it into the bottom of some paper liners.  Make sure the dough is flattened and even.  You should fill about 8-9 mini cups.

Bake these for about 20 minutes and let the crusts cool completely.

For the blueberry cheesecake:

In a food processor, combine the cheesecake ingredients - it's that easy!

Scrape the sides of the food processor to make sure that all of the goodies are incorporated and pulse again.

Pour this mixture in each crust cup and distribute it evenly.  Place the cheesecakes in the fridge for 6-8 hours to set (or overnight is better).

For the strawberry topping:

In a small saucepan, heat the strawberries, sugar, wine, and lemon juice over medium heat.  Bring to a boil and simmer for 5-10 minutes, until the strawberries are soft and squishy.  In the mean time, combine the cornstarch and water in a small cup; whisk to combine.  Once the strawberries are soft, add the cornstarch/water mixture and stir until the strawberry reduction thickens.  Remove from the heat and let it cool.  This can be refrigerated and used the following day (when assembling the cheesecakes).


You can peel the wrappers from the cheesecakes and spoon the strawberries on top.  Warning: if your strawberries are still warm, they will melt the cheesecakes slightly.

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These look fancy, but couldn't be simpler to make!  If you're heavy-handed with the gin, you will taste it, so be careful :-)  These cheesecakes are loaded with good fats and natural sweeteners, so indulge and feel no guilt!