2cupsblueberriesdo not substitute frozen blueberries
1/2teaspoonpowdered sugaroptional: for dusting
Instructions
Preheat oven to 325 degrees Fahrenheit.
Soak your medjool dates in boiling water for 5 minutes or until soft.
Add all crust ingredients to a food processor and process until you have a crumbly, sticky texture. It should stick together easily when you press the mixture between your fingers. If it is too dry, try adding 1 teaspoon of additional coconut oil at a time until it is right texture.
Gently press crust into a parchment lined 9" springform pan or an 8x8 square baking pan if making cheesecake bars. I like to use the bottom of a drinking glass to do this. For a thinner crust, press the cheesecake crust thin enough that it goes up the sides of the pan a little bit.
In a stand mixer with the whisk attachment or a large bowl with a hand mixer, beat together the cream cheese and sugar until you have a very creamy texture (about 1-2 minutes).
Once creamy, add the coconut cream, lemon juice, vanilla extract, sea salt and tapioca starch and beat again for 30 seconds to a minute or until fully combined.
Pour the filling overtop the crust and smooth into an even layer. Gently press in the fresh blueberries.
Bake cheesecake for 50-65 minutes or until lightly golden around the edges. It should still be very wobbly in the middle.
Cook the vegan cheesecake completely at room temperature, then set in fridge for at least 4 hours to firm up. Keep it in the pan while it sets to help it keep its shape.
After 4 hours, remove from springform pan and allow to come to room temperature (about 30 minutes to 1 hour). Slice and serve with an optional dusting of powdered sugar.
Store leftovers in a tightly sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months (see notes for freezer instructions).
Notes
Please only use kite hill cream cheese.
For easy slicing, run knife under HOT water before slicing and wipe clean between slices.
Please only use fresh blueberries - frozen have too much excess moisture and will make the cheesecake filling too moist.
HOW TO FREEZE: To freeze, follow all instructions, including setting in the refrigerator for 4 hours. Once cool, transfer the cheesecake to a cardboard round and wrap tightly with a couple layers of saran wrap. Make sure the cheesecake is completely covered to prevent freezer burn. Store in the freezer for up to 3 months. Thaw completely in the refrigerator before slicing and enjoying.
MAKING BAKED CHEESECAKE BARS: Follow all instructions and measurements. Only change: bake in an 8x8 pan as opposed to round springform. The pan will be very full - this is fine. The cheesecake doesn't rise.