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Vegan Blueberry Cheesecake

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Category: Dessert

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Ingredients

Filling

  • 1 can full fat coconut milk
  • 1/2 cup organic coconut butter, melted
  • 1 lemon juice squeezed
  • 1/2 inch vanilla bean pod, seeds scraped

Blueberry Jam

  • 1 cup fresh blueberries
  • 1/2 cup water

Crust

  • 3/4 cup coconut flour
  • 2 eggs or flax eggs
  • 1/2 cup coconut oil
  • 2 tsp cinnamon
  • A pinch sea salt

Instructions

  1. Preheat the oven to 350F and coat a 9″ round pan with coconut oil.
  2. First, prepare the crust. In a medium bowl combine all pie crust ingredients.
  3. Once formed into a dough ball, press the dough into the pan. Place the pan in the oven and bake for 10-12 minutes.
  4. For the filling, empty just the coconut milk fat from the full fat coconut milk into another medium size bowl. You can discard the water or save it for drinking! 
  5. Whisk the fat together with the melted coconut butter, lemon juice, and vanilla.
  6. Remove the crust from the oven and pour filling into the pan. Place the pan into the freezer and let freeze for half an hour while preparing the blueberry jam.
  7. In a large sauce pan, heat the blueberries and water until it comes to a boil, then reduce and let simmer for about 10 minutes.
  8. After 30 minutes of freezing, remove the cheesecake from the freezer and spoon a little jam on top. Swirl and repeat until you have the desired amount of blueberries. 
  9. Place the cheesecake back in the freezer and let freeze for another 2 hours. Remove from the freezer for 30 minutes prior to serving.

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