March 16, 2015

Vegan no bake blueberry lemon cheesecake





I'm a little bit too excited about this post. 
I received the most beautiful bed linen from Evencki the other day. This lovely plum color makes my knees weak and it was just begging to be photographed with a pretty cake. My inspiration has been low lately and this was exactly what I needed. This, and the beautiful spring weather we're having (our thermometer says 12°C today!). My friend Lua experimented with a raw and vegan cheesecake the other day and she told me all about it when we met over the weekend. So I had to give it a try, too. And I must say I'm very impressed with the outcome. Incredibly creamy, sweet, tangy, rich and just perfect.

I know, this blog is usually all about the sugar and the flour, and it has been for the past.. 5 1/2 years now.
Maybe you're thinking I've stopped eating sugar, flour, eggs and dairy. I haven't, though I really enjoy trying something different every now and then. It's a great way to find some new inspiration, because sometimes you just get stuck in your ways. It's like when I'm trying to think of something to eat for dinner. We have like 5 dishes that we eat over and over again and I can't imagine that there are other dishes in the world except for these 5. I'm like.. "uhmmm, maybe pasta, rice... or potatoes".  Does anyone else feel the same way?

Oh, and this cake totally looks huge in the photos but in reality, it isn't. It's only 12 cm, so it's tiny and cute.








NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free 
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!

Serves 4

INGREDIENTS
CRUST
1/2 cup pitted dates
1/2 cup almonds
pinch of salt

FILLING
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries

TOPPING
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut
Edible flowers

INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don't have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

*If you're in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight

Recipe adapted from Sift & whisk





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134 comments:

  1. WOW! This is absolutely beautiful. Amazing. Masterpiece.
    www.hiplipshair.blogspot.com
    Antonia

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  2. Linda, absolutely amazing! I have to do this ;)

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    1. Thank you Dominika! Hope you will enjoy it :-)

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  3. Gorgeous as usual, Linda! Your recipes and photos are always such an inspiration.

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  4. This cake is really special, the colours are so beautiful!!! Your blog entry made me smile.. I often feel the same about eating the same dishes over and over again and then comes a time when my boyfriend and I decide to try something new. With the result: Wow, this is pretty awesome too :-)
    Your work is really inspirational! Thank you so much Linda for sharing it with us! Kisses from Austria, Judith

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    1. Thank you Judith! Haha, we do the same when we try something new.. then two weeks later we completely forgot about it. Thank you for your kind words! xx Linda

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  5. I have never seen a food so rich in colour. Incredibly brilliant!

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  6. the is just stunningly gorgeous. purple is my favorite color and i'm always griping about the lack of foods of that color! beautiful work. :)

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    1. I agree, Grace! Blueberries and purple potatoes.. that's about it?! Thank you! :-)

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  7. oh it's so beautiful!!!! I love all the colors in this post. I absolutely love your work!

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  8. Oh my gosh what a beautiful cake! I love the color--naturally colored foods are the best :)

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    Replies
    1. Completely agree! Blueberries are the best .-)

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  9. It's so beautiful! This flowers, cake and plum clour of bed linen are amazing! I'm very impressed! It's so nice to have a look in your blog.

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    1. Thank you so much for your sweet comment! I'm mesmerized by this color :-*

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  10. Rich & gorgeous.
    I'm not usually a fan of vegan sweets, but because you say it's delicious, I'm going to give it a try.
    That purple colour is irresistible.

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    1. It really is delicious! I was very impressed. Hope you will enjoy it!

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  11. Åh, den ser verkligen urgod ut! Så vackert dekorerad dessutom.

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  12. Amazing! I was impatiently waiting for a new post! very happy :)

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    1. Hehe, me too! Glad I finally got to it :-*

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  13. I just love it, Linda! Can't wait to try the recipe! It looks so yummy!

    Thanks for sharing! <3

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  14. How gorgeous! Thank you for sharing these fantastic photos, and the recipe! I might make this for my vegan sister-in-law's baby shower!

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    Replies
    1. Wonderful!! Hope you will all enjoy it :-)

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  15. Kakan är jättefin och jag håller med om att det är viktigt att gå utanför sin trygghetszon och prova andra recept och maträtter ibland! :)

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    1. Tack så mycket snälla Thea! :-)

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  16. one of the best blogs in the world..... i love it so much!

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    Replies
    1. Aww, I'm blushing over here! Thank you <3 <3

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  17. Amazing! Lovely work! Looks so beautiful and delicious! Kind regards! :-)

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  18. Thanks for this post...just read how Beyoncé went a 22 day vegan diet so this is right on time!

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  19. Oh my god! Purple is my favorite color so I LOVE this cake! gonna try it as soon as I can!

    http://atouchofpink1.blogspot.ca/

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    1. Hope you will enjoy it Marjorie! :-D

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  20. are you seriouuus?!! This looks amazing, tasty, colourful and I loove it

    https://aspoonfulofnature.wordpress.com/

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  21. It's an Art! So beautifully made! <3

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  22. I can't decide what's better; the photos or the recipe!! Love your use of flowers as decoration. ;)

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  23. would it be alright at room temp (on a dessert table) for an extended time, or does it need to be kept refrigerated?

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    Replies
    1. I think it would be alright in room temperature for about 30 minutes or so before it starts melting, then it needs to be kept frozen! Hope that helps :-)

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  24. Vilka färger, vilket ljus!!! Och vilken vacker tårta!

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  25. The colour is almost surreal on this cake!

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    Replies
    1. I know, isn't it crazy that something natural can have this colour?!

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  26. Your creations and pictures are just stunning! :-) Beautiful page.

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  27. This looks amazing. Do you by any chance have the measurement of the dates and nuts in grams :-) would appreciate this so very much! I would love to bake this cake this weekend. Thank you in advance!

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    1. I'm sorry, I don't :-( I usually weigh everything but this time I didn't. This recipe doesn't have to be exact, so you can just mix cashews and dates until you reach a consistency that sicks to the pan. Hope it works for you! :-)

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  28. Linda, you're a genius! Above and beyond, gorgeous.

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    Replies
    1. You are way too kind, thank you so much!

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    2. Looks amazing but how does it taste?? All the replies are on how it looks but I want to no about the flavor

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    3. There are some comments at the bottom about the taste if you want to know!

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  29. Love your style! Deep beauty<З

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  30. Absolutely stunning! Love the colours :)

    Rosie xx

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  31. I can't get over how gorgeous this cheesecake is - just look at that colour!

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    Replies
    1. Thank you Nazia! I do love purple!

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  32. Wow, this looks amazing Linda. Your photos are always so beautiful! This is a must to try out.

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    1. Thank you so much Emma! This cake is a must try for sure :-)

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  33. I am absolutely in love with this cake <3

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  34. wow fantastic photos!! Love the colours :)

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  35. Som alltid - nydelige bilder Linda :)

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  36. Oh, that looks amazingly beautiful AND tasty! Thank you for the inspiration :)

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  37. Just perfect! I want a slice <3 .

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  38. Hej Linda, jag håller med alla, kakan ser fantastisk ut! Men tyvärr lyckades jag inte lika bra. Själva glassen smakade bra, men allt var inte helt hopsmält liksom. Man såg små vita prickar som var kylt fett, antingen från kokos mjölken eller fettet. Botten var hur god som helst, men så mjuk att den inte höll ihop när jag skar bitar. Har du något tips eller råd vad jag kan ha gjort fel?
    Sara

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    1. Hej Sara! Det låter som att de andra ingredienserna var för kalla när du mixade ihop smeten så att fettet från kokosoljan och mjölken inte smälter ordentligt! Prova att värma alltihop så att fettet smälter.
      Vad gäller bottnen så kan du tillsätta fler mandlar så att den håller ihop bättre, alternativt färre dadlar till nästa gång :-)

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  39. Wonderful!!!
    I want to wear it as a hat lol :)

    http://beautyfollower.blogspot.gr

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  40. I just made this but the filling is very runny. It's supposed to be like that? If not cia I salvage it somehow?

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    1. Hi Enzo! Yes, the filling is very runny so probably you did everything right!

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  41. Hej vännen! Använde färska blåbär som tyvärr inte ger så mycket färg. Smeten smakade gott dock, vi får se hur hela smakar när vi mumsar på den i morgon kväll. Eventuellt att det hände samma som för en annan som bakat den, läste här ovan, att alla ingredienser inte riktigt gick ihop. Försent att värma allt då jag redan lagt den i frysen. Vi får se...
    Jag använde bottenreceptet från chokladvarianten även till denna, gillade den skarpt!

    Pöss

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  42. My daughter and I just finished making Your lovely cake, we love the colour but unfortunately ours looks more like a grey winter sky than the lovely purple that you have. What could have gone wrong? We used All the ingredients as described...

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    1. Hi there! It all depends on what kind of blueberries you use! I used Swedish wild blueberries which are very purple in color. There are other varietes that are usually blue or almost greyish in color (they usually have white flesh inside) as you say, so this is probably what caused the grey color. Hope that helps!

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    2. Ok, I read a bit more about this and apparently they are called "bilberries", I had no idea!

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    3. Oooh okay thanks for your reply! We'll try it with the right berries next time! The taste was still good :)

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  43. Dear Linda,

    This cake looks absolutely amazing! Can I ask you about the flowers that you are decorationg with on the top - are they edible and what are they called? Do you plant them yourself or buy them in the flower shop?

    Thank you! :)

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    1. Thank you so much Maria! They are pansies, and they are edible :-) :-*

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  44. This cake looks absolutely amazing! I love the colour and the flowers add an artistic feel to it.

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  45. This looks so delicious, and the colors are ultra vibrant and refreshing! ^_^ Two thumbs up, Linda!

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    1. Thank you so much Ellie! I'm glad you like it :-)

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  46. It took about half a minute to scroll down all the comments to this cake. Its that good!
    I should know, I fell in love with it and decided to make it for my 30th birthday, which was a month ago. And yup, was amazing!
    So amazing i wrote a post about it too! Luckily, you dont understand Croatian, or else i would be blushing here if you would have read the praise i wrote about you and your blog. :D

    http://charmpam.blogspot.com/2015/05/ljubicasta-raw-torta-od-borovnica.html

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  47. I loved your blog and your recipes, especially this one.
    This cheesecake is wonderful. It seems to have cream cheese because of creamy texture!

    I'm brazilian and I've been in Sweden (Stockholm). The colors of your photos are nostalgic for me!

    Thank you for sharing your recipes.

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  48. Hi Linda!

    Lovely site and this recipe is perfection! I featured this recipe in my new post, "5 Refreshing Summer Sweets That Will Make You Go Vegan". Hope you can check it out!

    Here's the direct link to the post:
    http://www.hellolovelyliving.com/blog/2015/7/21/5-refreshing-summer-sweets-that-will-make-you-go-vegan

    Stina

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  49. Wow this looks amazing!! I would love to try and make this. I do have a questions though, could the cashews be substituted for almonds? Unfortunately I cannot have dairy or cashews :'(. Not sure how much that would change things up.

    Just also want to point out the BEAUTIFUL photography and styled photos. Well done.

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  50. Beautiful Photography!!! Also sounds delicious and I can't wait to try it :)

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  51. This is amazing !! So beautiful... congratulations, it's a great job !!

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  52. I made this for my Dad yesterday for his 86th birthday! Not only is this cake beautiful, it is easy and super yummy! Going to make this often! Thanks so much- Pam

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  53. I made this yesterday for my dad's 86th Birthday! LOVE this cake and its pretty easy to make!

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  54. Wow, this is beautiful! Is it blueberries or bilberries? I really want to be that amazing colour!

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    1. I guess they are bilberries! But here we call them blueberries.. not sure why :-)

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  55. Beautiful!!! One question, if you don't have the frozen dried blueberries powder, how can you make it?

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    1. Thank you! The powder isn't frozen, anyway you can absolutely make the cake without it! It will be just as delicious :-)

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  56. Is it possible to keep the cake in a fridge during the day? After a night in a freezer, obviously :) I'm a bit afraid it will melt anyway

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    1. Hi! I'm not sure how long it would stay solid in the fridge to be honest.. maybe a couple of hours but I can't be sure since I haven't tried! :-* Let me know if you do, I would love to know!

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  57. This cake looks absolutely gorgeous. Can you make it without almonds?

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    1. You can definitely use something other than almonds for the base, cashews, walnuts or pecans would be delicious I'm sure!

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  58. I tried it and didn't freeze it, just kept the cake in the fridge, it went well. Is the idea of freezing it just about keeping the cake in shape? Or is there another reason to do it? By the way: it was delicious!

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    1. I'm glad it worked for you!! Mine melted and the texture was too soft when I stored it in the fridge :-) Maybe yours is colder than mine! :-)

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  59. WOW!! thanks for the recipe I will try it!

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  60. Thanks for the recipe, i think it looks amazing , Cheers :)

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  61. Hi! This cake's great! It's the second time I make it. It's delicious.
    I just have a hard time taking it from the spring form. How do you proceed? This time was better but not perfect. When do you put the blueberries powder on it to have this finish? Thank you very much

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    1. Hi Théodora! Glad you like it!!
      What kind of problem do you have? Maybe the pan is too cold, wrapping a hot towel around would probably help!
      As for the powder, I actually think I sprinkled the powder on top before removing the sides. Hope that helps!

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