They say revenge is a dish best served cold. OK. Let’s go with that. And I’ll add to it that this Red, White and Blueberry Vegan Cheesecake is a dessert best served frozen. How’s that for creativity? Frozen, Vegan, and Raw cheesecake. It’s so dang healthy it’s hard to believe it could also be good. But seriously. All you have to do is take a look at these photos and you know it’s not good…it’s great! Um, sorry Tony for stealing your line…
It won’t come as a surprise to you that I have a bit of a sweet tooth. And personally, I think having sweets can be a part of a balanced lifestyle.
But here’s what I love about a dessert like this one. Balance is built right in. That’s because it’s so rich and so creamy…you cannot eat a lot of it at one sitting.
Here’s another cool thing about this vegan cheesecake. You can see all that fruit piled high on top, right? But what you don’t know is that there’s even more fruit in the cheesecake and the crust. In fact, I should probably call this Fruitcake!
Um, wait. Maybe that’s not such a great idea.
Sometimes I think I have a seven-year old that lives inside my head and she rules the roost. She likes all things comfort food, like macaroni and cheese, chocolate, and cream filled cupcakes. Oh, and lots of icing. She likes lots and lots of icing.
If you see a trend here, it’s that comfort foods and creaminess are highly correlated. That’s why this Vegan Red, White and Blueberry Cheesecake is perfect. Because it’s oh so creamy.
All food is comfort food. Maybe I just like to chew. — Lewis Black
Power to the Super Tasters
Have you heard of the super taster? It’s those über picky eaters. They’re called “super tasters” because their taste buds are extra sensitive to flavors. It’s part of what makes them so picky. As kids we may think broccoli is kind of bitter, but to the super taster it’s downright intolerable.
I had lunch with a friend recently who declared she was a super taster. Really? I said that to myself, not wanting to deflate her enthusiasm. Because she had just ordered extra sauce to go over her saucy meal. “I love sauce!” she said with a big, beautiful smile.
Sauce and super tasters don’t usually go hand in hand. At least that’s been my experience with them. They typically like things in a way that we might think of as kind of bland.
My friend thought that because she loved food and flavors that made her a super taster. I imagined her with a red cape, billowing in the wind, a big T (for Taster) etched in her power suit. And the more I thought about it, the more I liked her version of the word. Why not let those of us who love flavors have a go at the cape?
I find my inner seven-year old and the super taster within are both quieted by a recipe like this. That’s because it’s got all the necessary requirements:
- Lots of satisfying flavors
- Mucho filling fruits and goodness!
- Stealthily healthy
So, keep this Vegan Cheesecake in the freezer and be prepared to eat it slowly, all the while knowing you’re celebrating good taste and good health!
- 1 cup raw almonds
- 1 cup coconut flakes
- 2 tablespoons coconut sugar or maple syrup
- 4 tablespoons coconut oil
- 4-5 fresh cherries seeds removed, chopped
- 2 cups raw cashews
- 15 oz can coconut milk the full-fat kind...not lite
- 1 banana peeled and sliced
- 1 tablespoon ground flax seeds
- 3 packets of Truvia* *I used Truvia because I wanted to add some sweetness while keeping the cheesecake light in color. However feel free to use maple syrup if you prefer.
- 1 tablespoon coconut oil
- Toppings: Blueberries and sliced strawberries
Place the raw almonds in your food processor and pulse for several seconds, until most of almonds are broken into larger pieces. Add the coconut and pulse again for a few seconds. It should be still very course at this point.
Add the coconut sugar and coconut oil and pulse again for several seconds. Next add the flesh of the chopped cherries (no seeds, please!). Pulse to combine.
Spray the bottom of your springform with a little bit of vegetable spray. Then press the Cherry Almond Crust into the bottom of springform pan. Place in the fridge to allow the crust to set.
Thoroughly rinse your cashews. Next, place the cashews in a lidded glass container that's about twice as large as the bulk of the cashews. Get out your can of coconut milk. I keep my coconut milk in the fridge so I just poked a hole in solid coconut cream and poured out the milky liquid substance over the cashews. If yours is not already refrigerated, it's ok. You can pour the entire can directly over the cashews. Put the lid on the container and place this in the fridge to sit at least four hours, up to overnight.
Once the cashews have set, pour all the contents of your container (coconut milk and all) into the food processor, along with the sliced banana, ground flax seeds, and Truvia. Pulse for several seconds. Use a spatula to push down any ingredients that might have tried to escape. Then pulse again until smooth. You might want to take a small taste here to see if this is sweet enough for you. If not, feel free to add another packet of Truvia.
Pour the cheesecake mixture over the crust and smooth until even. Place in the freezer, allowing at least 3-4 hours to set.
Serve with fresh blueberries and strawberries.
You'll want to keep this cheesecake in the freezer so it might be best to serve the strawberries and blueberries on top of each individual slice, or be prepared if you have leftovers to remove the sliced fruit before returning to the freezer.
If you like a good vegan cheesecake, how about this Caramel Pumpkin Cheesecake?
Here’s one of my favorite summer vegan desserts, Vegan Chunky Monkey Cake
Or to make things extra simple, while still extra tasty, here’s my Raspberry Rum Rice Crispy Treats
Whatever dessert you and your cape land on, enjoy!