Gluten-Free Vegan Blueberry Cheesecake Tart

Gluten-Free Vegan Blueberry Cheesecake Tart {Paleo-friendly}

{Gluten-Free, Vegan, and Paleo-friendly}

I’ve been feeling like blueberry cheesecake for some time now, but somehow brownies and other marshmallow desserts kept derailing me… But at last my cake materialize in the form of a really delicious gluten-free vegan blueberry cheesecake tart, which was surprisingly super easy to make and super awesome to eat. Enjoy it!

Note: For a paleo version use a paleo yogurt (like this recipe, for example), and for a refined sugar-free version, use an unsweetened yogurt.

5.0 from 4 reviews
Gluten-Free Vegan Blueberry Cheesecake Tart
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Makes: 7″ tart (double for a larger tart)
 
Ingredients
Crust Ingredients:
  • 1 cup almonds
  • 1 tsp pure vanilla extract
  • 2 tbsp liquid sweetener of your choice (I used maple syrup)
Cheesecake Filling Ingredients:
  • 1 cup cashews, pre-soaked (for at least an hour or overnight) and strained
  • 1 cup non-dairy yogurt of your choice (I used a vanilla coconut yogurt. For paleo, this use this recipe or something similar)
  • ¼ cup coconut oil, liquified or softened
  • ¼ cup liquid sweetener of your choice (I used maple syrup. Note: use less sweetener if your yogurt is sweetened)
  • juice of 1 lemon
  • 1 tsp pure vanilla extract
Blueberry Topping Ingredients:
  • 2 cups blueberries (I used frozen wild blueberries)
  • ¼ cup liquid sweetener of your choice (I used maple syrup)
  • juice of 1 lemon
  • 2 tbsp agar agar flakes (help the mixture to become a bit more gel-like. You can skip if you don’t mind a runnier blueberry topping)
Instructions
  1. Process all crust ingredients together in a blender until a sticky crumbly mixture forms. Transfer mixture into the tart pan and press down evenly along the base of the pan to create a uniform crust. Place the tart pan with the crust into the freezer. Freeze for at least 10 minutes before adding in the next layer into the pan.
  2. Place all cheesecake filling ingredients into a blender and process until a smooth mixture forms. Remove the tart pan from the freezer and pour the filling mixture into the pan over the crust. Make sure it is smooth and uniform (you may want to tap the pan lightly to get rid of any air bubbles, etc.). Place the tart into the freezer and freeze for at least 3-4 hours (or overnight) prior to serving.
  3. Prepare the blueberry topping by placing all the ingredients except for the agar agar into a small sauce pan. Heat over medium-high heat and bring the mixture to a boil. Then reduce heat to low and simmer for 20-25 minutes until the liquid has reduced a bit, stirring occasionally to mix all the ingredients together. Then add in the agar agar flakes and stir until the flakes are dissolved (should just take a minute or two). Remove from heat and transfer into a glass jar or bowl. Allow it to cool down to room temperature and then place in the fridge. The mixture will thicken and become more gel-like as it cools in the fridge.
  4. Prior to serving the cake, remove it from the freezer and top evenly with the blueberry filling, creating a smooth finish. Return back into the freezer for about 10 minutes to allow the blueberry mixture to harden a little (this helps it to slice very cleanly). Serve out of the freezer when ready.
Notes
Feel free to use a springform pan instead.

Gluten-Free Vegan Blueberry Cheesecake Tart {Paleo-friendly}

Enjoy!

xo Audrey

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This gluten-free vegan blueberry cheesecake tart recipe is linked to the Gluten-Free Wednesdays, Allergy-Free Wednesdays, Fat Tuesday, Real Food Wednesday, #glutenfreefridays, Eating Inside the Box, and Natural Living Monday blog hops.

** A big thanks to Adrienne @ Whole New Mom for featuring this recipe!

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