Vegan, Gf, Wholesome, Lemon & Blueberry Cheesecake
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The most decadent cheesecake you ever did see! Just look at those layers… This fabulous cake consists of three layers: an oaty gluten-free crumb, silky refined-sugar free cheesecake filling, and a fresh blueberry chia jam. The most b-e-a-u-t-i-f-u-l summer dessert. Make sure to give this recipe a try before the summer ends. This recipe serves about 10 slices, but I wouldn’t blame you if you ate them all to yourself!
I have tried and failed many times with vegan cheesecake, and you wouldn’t believe that this recipe only uses a few basic ingredients! No nuts, no tofu, not even coconut cream. It comes together in no time, and can be prepared ready for the next morning. And, it is easily customisable! It is completely vegan friendly, gluten-free and refined sugar free.
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Equipment needed:
- Mixing bowl
- Blender
- Measuring cups / kitchen scales
- Measuring spoons
- Grater
- Wooden spoon / spatula
- Electric whisk / stand mixer
- Cake tin / pie tin
- Saucepan
Ingredients needed:
- Vegan cream cheese ~ Make sure to use a good quality vegan cream cheese, that is gluten free and refined sugar free. I recommend using a coconut based option, such as Violife.
- Demerara sugar ~ This is my choice of unrefined sugar. It originally comes in large granules, so I blend it until it becomes less chunky. If you prefer, you can use another un-refined sugar option such as date sugar or monk fruit sugar.
- Corn-starch ~ This will help the cheesecake set and keep its shape.
- Vegan cream ~ This is used to loosen the cheesecake filling. Vegan milk works the same.
- Lemons ~ The zest and juice is both used in this recipe, for the filling and the jam.
- Vanilla extract ~ This will add extra flavour to both the filing and jam.
- Blueberries ~ Be sure to use fresh ones for the best flavour and texture.
- Maple syrup ~ This is used for the blueberry jam. Other un-refined sweeteners can also be used.
- Chia seeds ~ This is for the jam, it will help thicken it.
- Gluten-free biscuits ~ For the crumb, I prefer to use oat biscuits. One of my favourite
- Coconut oil ~ Melted coconut oil is used in replacement of melted butter in the biscuit base.
- FOR THE BASE
- In a food processor or blender, add your broken up gluten-free oat biscuits. Blend until rough crumbs.
- Pour the crumbs into a bowl, along with melted coconut oil, demerara sugar and oats.
- Combine until the texture of wet sand.
- Pour the crumb into a lined cake tin and with a cup, smooth the base around the bottom and edges of the tin.
- Place into a 180c/160c fan pre-heated oven and bake for 10 minutes.
- Let cool and set aside.
- FOR THE CHEESECAKE FILLING
- While the base is in the oven, make the filling.
- To a bowl, add the vegan cream cheese, demerara sugar, corn-starch, vegan cream or milk, lemon juice, lemon zest and vanilla extract.
- With an electric hand whisker or stand mixer, whip the ingredients together until smooth and creamy.
- Add the filling to the base, and bake for 45-50 minutes.
- Take out of the oven and let cool in its tin.
- The filling WILL be liquid! Don’t worry, it sets in the fridge.
- Transfer the cheesecake to the fridge, and let rest overnight.
- FOR THE BLUEBERRY CHIA JAM
- To a saucepan, add 2 cups of fresh blueberries and the maple syrup.
- Let boil for 2-3 minutes until the blueberries release their juices.
- Add the lemon juice, lemon zest, water, vanilla and chia seeds.
- Cook for another 2-3 minutes until the jam thickens.
- It will not yet be completely thick jam texture, it will firm up in the fridge.
- Transfer to the fridge, and let cool until thickened. 30 minutes should do it.
- Add the jam to the cheesecake and spread out.
- Cut and enjoy!
Over 4,000 years ago, during the 5th century BC, the ancient Greeks on the island of Samos created the first known cheesecake known as ‘plakous’ meaning ‘flat mass’. It was made from layers of fresh cheese, flattened smooth with flour and honey, then cooked on an earthenware griddle.
In late medieval Europe, cheesecake soon emerged in tart form with a pastry base, similar to how we know it today. Cheesecake was known as a great source of energy, and some evidence shows that it was served to athletes, during the first Olympic games in 776 BC. It became incredibly popular, and it was even used as a wedding cake.
The first English cookbook, written in 1390 included variations of the cheesecake, including different flours and even eggs. Over the next 5 centuries, every cook book would contain at least 1 cheesecake recipe. To this very day, so many people across the world enjoy this delicious dessert!
- JAM – It is extremely necessary that you do not burn your blueberries. This will give the jam a bitter and less flavourful tase. Make sure to constantly mix, so the bottom doesn’t burn. Also, get ready to taste it more than once. DO NOT let it burn!
- MEASURMENTS – It is very important that you measure your ingredients correctly. I tend to use measuring cups in most of my recipes, however I understand many people prefer to use kitchen scales. When using measuring cups, make sure to spoon the ingredient into the cup, and with the back of a knife scrape the top so it becomes even. This way, you use the correct amount of ingredients.
- FILLING – When the cheesecake comes out of the oven, it will be very liquidy. Don’t worry, this is how it is supposed to look! It will have bubbles on the top and will be very jiggly. Don’t be tempted to bake it for longer, it will set in the fridge!
Fun facts
- Lemon trees produce fruit throughout the whole year.
- Lemons are native to Asia.
- There are three common types of lemon; Bearss, Eureka and Lisbon.
- Lemon trees can grow up to 20 feet tall.
- Kings used to give lemons as gifts to other kings because they were so rare.
- Blueberries used to be called “star fruits” because of the star shape that forms at the blossom end of the berry.
- Humans have been eating blueberries for over 13,000 years.
- A singular blueberry bush can produce up to 6,000 blueberries per year.
- Blueberries are a super food, because of their many health benefits.
- Blueberries are known to strengthen your heart, lower your blood pressure, help you age well, and even improve your brain function, making you smarter!
- Blueberries are a cousin to cranberries.
Vegan, Gf, Wholesome Lemon & Blueberry Cheesecake
Prep time: 1 hour Serves: 10 Cook time: 1 hour
INGREDIENTS
- BASE
- 1 1/2 cups gluten-free oat biscuit crumbs
- 1/3 cup melted coconut oil
- 2 tbsp demerara sugar
- 1/4 cup large cut oats
- FILLING
- 2 cups vegan cream cheese
- 2/3 cups demerara sugar* (blend to make smaller granules)
- 2 tbsp corn-starch
- 3 tbsp vegan cream / milk
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tsp vanilla
- JAM
- 2 1/2 cups blueberries*
- 1/2 cup maple syrup*
- 2 tsp lemon juice
- 1 tbsp water
- 1 tsp lemon zest (optional)
- 1 tsp vanilla
- 2 heaped tbsp chia seeds
METHOD
- FOR THE BASE
- In a food processor or blender, add your broken up gluten-free oat biscuits. Blend until rough crumbs.
- Pour the crumbs into a bowl, along with melted coconut oil, demerara sugar and oats.
- Combine until the texture of wet sand.
- Pour the crumb into a lined cake tin and with a cup, smooth the base around the bottom and edges of the tin.
- Place into a 180c/160c fan pre-heated oven and bake for 10 minutes.
- Let cool and set aside.
- FOR THE CHEESECAKE FILLING
- While the base is in the oven, make the filling.
- To a bowl, add the vegan cream cheese, demerara sugar, corn-starch, vegan cream or milk, lemon juice, lemon zest and vanilla extract.
- With an electric hand whisker or stand mixer, whip the ingredients together until smooth and creamy.
- Add the filling to the base, and bake for 45-50 minutes.
- Take out of the oven and let cool in its tin.
- The filling WILL be liquid! Don’t worry, it sets in the fridge.
- Transfer the cheesecake to the fridge, and let rest overnight.
- FOR THE BLUEBERRY CHIA JAM
- To a saucepan, add 2 cups of fresh blueberries and the maple syrup.
- Let boil for 2-3 minutes until the blueberries release their juices.
- Add the lemon juice, lemon zest, water, vanilla and chia seeds.
- Cook for another 2-3 minutes until the jam thickens.
- It will not yet be completely thick jam texture, it will firm up in the fridge.
- Transfer to the fridge, and let cool until thickened. 30 minutes should do it.
- Add the jam to the cheesecake and spread out.
- Cut and enjoy!
NOTES
- *My choice of un-refined sweetener is demerara sugar, but you can also use others like monk-fruit sweetener or date sugar. I blend my demerara sugar for about 30 seconds to make smaller granules.
- *I highly recommend using fresh blueberries for the best texture and flavour, but frozen will also work.
- *I use pure maple syrup in the jam, but you can use another un-refined sweetener.
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