Vegan blueberry cheesecake

Ingredients
Crust:
200g biscoff cookies
80g melted, vegan butter
Filling:
400g vegan cream cheese (2 x packs)
250g cashews
200g coconut whipping cream
150g blueberries (fresh or frozen)
30ml lemon juice (1 lemon)
120g icing sugar
pinch of salt
Jelly layer:
250g blueberries
30ml water
30ml lemon juice (1 lemon)
50g sugar
3/4 tsp agar agar powder

Certainly! Here’s a revised vegan blueberry cheesecake recipe, including nutritional estimates for each component.

Vegan Blueberry Cheesecake

Ingredients:

Crust:

  • 200g Biscoff cookies (vegan)
  • 80g melted vegan butter

Filling:

  • 400g vegan cream cheese (2 packs, such as Tofutti or Kite Hill)
  • 250g cashews (soaked overnight or in hot water for 1 hour)
  • 200g coconut whipping cream (chilled)
  • 150g blueberries (fresh or frozen)
  • 30ml lemon juice (about 1 lemon)
  • 120g icing sugar
  • Pinch of salt

Jelly Layer:

  • 250g blueberries
  • 30ml water
  • 30ml lemon juice (about 1 lemon)
  • 50g sugar
  • 3/4 tsp agar-agar powder

Instructions:

  1. Prepare Crust:
  2. Preheat your oven to 350°F (175°C).
  3. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling with a rolling pin.
  4. In a bowl, mix the cookie crumbs with melted vegan butter until well combined.
  5. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Allow to cool.
  6. Prepare Filling:
  7. In a blender or food processor, combine the soaked cashews, vegan cream cheese, coconut whipping cream, blueberries, lemon juice, icing sugar, and a pinch of salt. Blend until smooth and creamy.
  8. Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
  9. Prepare Jelly Layer:
  10. In a saucepan, combine the blueberries, water, lemon juice, and sugar. Cook over medium heat until the blueberries break down and the mixture thickens, about 5-7 minutes.
  11. Dissolve the agar-agar powder in a small amount of hot water (about 2 tbsp) and then add to the blueberry mixture. Stir well and let simmer for another 2 minutes.
  12. Allow the jelly mixture to cool slightly before pouring it over the chilled cheesecake.
  13. Return the cheesecake to the refrigerator and chill for an additional 1-2 hours, or until the jelly layer is set.
  14. Serve:
  15. Carefully remove the cheesecake from the springform pan.
  16. Slice and enjoy!

Nutritional Information (Per Serving, assuming 12 servings):

  • Calories: Approximately 370
  • Fat: 25g
  • Saturated Fat: 17g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Sugars: 26g
  • Protein: 4g

Note: The nutritional information is an estimate and can vary based on specific brands and ingredient variations. For more precise information, you might want to use a nutrition calculator with the exact brands and quantities you use.