This easy, creamy and delicious dessert in the form of a blueberry cheesecake parfait was inspired by my mother who loves cheesecake combined with my adversity for baking. Don’t get me wrong I love getting a recipe online or from a good cookbook and baking elaborate cakes and desserts but it is not my favouyrite to develop gluten free and vegan baking recipes. Maybe you guys have noticed? So this cheesecake parfait is the perfect compromise if you will.

It has got all the most yummy parts of a cheesecake; a biscuit base, a creamy tangy layer of cheesy goodness and a fruity (in this case blueberry-y) topping to brighten it all up and add some freshness. All without the feeling that you could screw it all up when it doesn’t set in the oven. It doesn’t get much better if you ask me.

Feel free to switch up the fruity topping for the parfait. Some classics would be mango and passion fruit or raspberry or strawberry. You could serve the fruits fresh similar to what I’m doing her or make a coulis if you prefer and have a little more patience. Either way it will be scrumptious, I promise!

Malin x

Vegan Blueberry Cheesecake Parfait

Serves 4.

INGREDIENTS:

Base:

6-8 vegan biscuits such as oat biscuits or digestives or similar, gluten free if required

Blueberry topping:

2 cups frozen blueberries, defrosted

1-2 tbsp liquid sweetener

Creamy layer:

1,5 cup cashews

0,75 cup vegan cream cheese, I used violife brand

4 tbsp agave syrup

3 tsp oat milk

1,5 tbsp lemon juice

0,75 tsp lemon zest

0,25 tsp vanilla powder

To decorate: 

4 small sprigs of fresh mint

METHOD:

Place the cashews in a deep bowl and either cover with boiling water and leave to soak for 30 minutes or cold water and soak over night or for at least 3 hours.

If using the quick soak method you can do these next steps in the meantime.

Break apart your biscuits to a crumble. You’ll want a few slightly chunkier pieces and many much finer ones. Place in the bottom of four small glasses or jars.

If you find that the defrosted blueberries have released a lot of liquid then first drain that liquid before combining the blueberries with the liquid sweetener. (Drink the liquid, it makes a delicious juice.) Set the sweetened blueberries aside in the fridge.

Add all the ingredients for the creamy vegan cheese layer, except for the soaking cashews, to a high speed blender jug or the bowl of a food processor with an s-blade.

Once the cashews are softened drain them and add them to the blender jug or food processor along with the other ingredients.

Blend on as high speed as you can without overheating the machine until you have a very smooth and creamy filling. You might need to scrape down the sides of the jug a few times and then blend again. If your blender has a wand use it to be able to blend on a higher speed and push the mixture towards the blade. It’s finished when it is completely smooth and luscious.

At this point if you have the time I recommend either pouring the creamy layer over the biscuits and then refrigerating this part or simply refrigerating the creamy mixture for at least an hour. This will thicken it a little and the dessert tastes even better chilled.

When you are ready to serve layer the creamy mixture on top of the biscuit crumble and top off with the frozen blueberries and their juices. Finish off by decorating each dessert with a sprig of mint.

blueberry cheesecake dessert easy parfait quick simple summer