Vegan Cashew Cheesecake With Blueberry Preserve Glaze –

Vegan Cashew Cheesecake With Blueberry Preserve Glaze



  • 2 cup pitted dates
  • 1 cup nuts (any nuts will do)
  • 4 tbsp coconut oil


  • 4 cups broken cashews
  • 2/3 cup coconut butter
  • grated zest of 2 lemons
  • squeezed juice of one lemon
  • 4 tbsp maple syrup
  • ½ tsp turmeric

Blueberry Jam Glaze

  • 100 gm sugar
  • 2 tablespoons cornstarch
  • 1cup water
  • 5 tablespoons of cup of Spreadit’s seasonal blueberry preserve


  1. Soak the broken cashews in cold water overnight. **
  2. To prepare the crust, measure out all the ingredients as listed above and blend into a somewhat smooth and sticky paste. **
  3. Press the crust paste with your fingers in a 9-inch spring form cake mould.
  4. The crust should be about a half to an inch thick when flattened out completely.
  5. Put the mould in the freezer to wait for the filling to be prepared.
  6. Take all the filling ingredients and blend together into a smooth and silky mixture.
  7. Pour the filling over the crust and let to set in the fridge for overnight.
  8. Take the blueberry preserve add to sugar mixture.
  9. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
  10. Continue to boil about 2 minutes or until mixture is clear.
  11. Once the cake is set, remove from the cake mould, cut into slices.
  12. Pour cooled glaze over berried.
  13. Top with sweet edible flowers for decoration. **
  14. Serve cold and consume fast and repeatedly. 
 Pro Tips
  • **So this is an overnight recipe, hence its best made in your pajamas. Unless its quickie then 20 minutes in hot water.
  • **If you have extra bits let over you can always save that as a filling for our previous recipe for Braided Pastry with Strawberry Preserve and Peanut Butter Filling.
  • ** Now again, if its a quickie then in the freezer for a couple of hours.
  • ** Pansies, Sage Flowers or Violets are great choices for desserts.

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