Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
It’s Pi Day! It’s also the middle of a blizzard where I am, so for some absurd reason, I decided to make a vegan keto blueberry cheesecake. Cheesecake is kind of like a pie in that there is a crust, and a filling, so it counts. I’ve had a pretty strong craving for blueberries lately, so this seemed like a good way to incorporate them into my week!
The great thing about this low carb cheesecake (aside from the fact that it’s gluten free and sugar free), is that you don’t have to bake it, and making this involves little-to-no baking skills whatsoever. It’s pretty much perfect for a low-effort dessert that tastes fabulous.
Notes on Making Low Carb Vegan Cheesecake:
- If you want to reduce the carbs even further, you can sub macadamia nuts or Brazil nuts for the cashews.
- You could also use any frozen berry here in place of blueberries!
- It definitely takes a little time for the ingredients to blend together smoothly, so be patient. It’s worth the extra few minutes of blending for a smooth cheesecake!
- If you’re having trouble blending, add another tbsp of lemon juice – this will make everything a tad bit tangier as well!
- I used liquid stevia, and added it a few drops at a time between blending, to get the level of sweetness I wanted.
- If you can’t get your hands on vegan cream cheese, you could just sub it for 6 tbsp of coconut oil (so, there will be 8 tbsp of coconut oil total)
- I made this recipe in two 4″ springform pans, but you could also make it in a muffin tin (with liners!), to get 8 mini cheesecakes.
- If using springform pans, be sure to line the edges with wax paper or parchment paper to avoid sticking! You almost certainly will not be able to remove them otherwise.
- 2 tbsp ground flaxseeds
- 2 tbsp dessicated coconut
- 1 tsp cinnamon
- 4 ounces vegan cream cheese
- 1 cup cashews, soaked
- 1/2 cup frozen blueberries
- 2 tbsp coconut oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- liquid stevia, to taste
- Mix together crust ingredients and disperse amongst whatever container you chose. Flatten at the bottom - it won't stick together, but will stick once the filling is on top.
- In a blender, add filling ingredients and blend until smooth. This might take some finagling! It definitely took me a few minutes, and I had to scrape down the sides of the blender a few times (when it was turned off!).
- Evenly distribute the filling ingredients into your pans/tins and chill until firm. If you stick this in the freezer, it should take no more than 2 hours. If it's in the fridge, it'll probably be double.