Vegan Blueberry Cheesecake

It’s been a week since the end of the F45 challenge, and I’ve had good days and bad days. I’ve tried to eat healthy, but I’ve also allowed myself to enjoy a few treats here and there. I managed to avoid sugar on Tuesday and Wednesday, nothing really appealed to me. But on Thursday, the bosses brought some snacks back from the US and they were really good. Below are a few photos of things that I’ve had over the past week, I didn’t take photos of everything, but I did take photos of some of the meals.

Granted, I’ve had more carbs this week than in the past few weeks, but I am going to get back onto the maintenance plan – ish, as of tomorrow. I have a lot of food in the house, and I want to try and use up the protein that’s in the freezer before I buy any new food. I’ve also been out almost every night this past week, so dinners have been erratic and menu-dependent.

On Saturday we had a farewell lunch for B – who is heading off on an adventure yet to be decided. At least I have her as a workout buddy for a few more days before she leaves me for good. As part of this lunch, I tried my hand at some vegan blueberry cheesecakes. I adapted the recipe from The Awesome Green, and they tasted amazing! Even if I do say so myself. I went for mini cheesecakes, rather than a big one, and they could have done with more blueberries so as to add a bit more texture and colour. So, below, is my adaptation of The Awesome Green’s Raw Blueberry Cheesecake.

vegan cheesecake3


  • 1 cup raw cashews, soaked in water for 30 minutes
  • 2 tablespoons lemon juice
  • 1/2 cup coconut milk
  • 2 tbsp agave nectar
  • 1 cup fresh blueberries
  • 1 cup dry pitted dates, soaked in water for 30 minutes
  • 1/2 cup raw almonds
  • 2 tablespoons water

vegan cheesecake2


  1. Grease a six-mold muffin tin with coconut oil (or butter if not fully vegan)
  2. Make the crust first – add the dates (drained), almonds, and water into a food processor and blend until a sticky mixture is formed.
  3. Press equal parts of the crust into the six muffin molds, and press flat.
  4. Rinse your food processor.
  5. Drain the cashews, and add them to the food processor with the lemon juice, coconut milk and agave nectar. Blend to create a smooth mixture.
  6. Pour equal measures of the cashew mixture on top of the crusts in each muffin-mold.
  7. Rinse your food processor.
  8. Pulse the blueberries in the food processor to make a puree. Pour the puree over each cheesecake.
  9. Cover and freeze for a minimum of 3 hours.
  10. Allow 15 minutes at room temperature before serving.
  11. Enjoy!

vegan cheesecake1

If anyone makes these, please let me know what you think! I’m hoping to make a raspberry version, and maybe add some vanilla to another one.

I’ll try to post some more recipes, photos of food, and anything else that happens over the next few weeks.

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