Are you craving a vegan cheesecake or, more specifically, a 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 Gin Blueberry Cheesecake with Strawberry Topping 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 a perfect balance.
If you have leftover graham cookie dough from my Homemade Bourbon S’mores recipe, you’re already one-third of the way there!
Gin Blueberry Cheesecake with Strawberry ToppingCourse: Uncategorized
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
A 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 into 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 meantime, 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.
- 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 Gin Blueberry Cheesecake with Strawberry Topping are loaded with good fats and natural sweeteners, so indulge and feel no guilt!