Sunset Serenade Blueberry Strawberry Vegan Cheesecake Recipe

INGREDIENTS:

1 1/2 cups gluten-free graham cracker crumbs

1/4 cup maple syrup

1/4 cup coconut oil

2 cups cashew cream (see notes)

1/2 cup lemon juice

1/2 cup vanilla extract

1 cup fresh or frozen blueberries

1 cup sliced strawberries

Edible flowers, sliced strawberries, and blueberries (optional, for garnish)

INSTRUCTIONS

Preheat your oven to 350°F (180°C).
In a mixing bowl, combine the gluten-free graham cracker crumbs, maple syrup, and coconut oil. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
In a blender, combine the cashew cream, lemon juice, and vanilla extract until smooth. Pour half of the mixture over the cooled crust to create the white layer.
Place the springform pan in the freezer for about 15 minutes to set the white layer.
Once the white layer is set, scatter the fresh or frozen blueberries and sliced strawberries over it.
Pour the remaining cashew cream mixture over the berries.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight until fully set.
Before serving, garnish the cheesecake with edible flowers, sliced strawberries, and blueberries for an extra touch of elegance.
Slice and serve this delightful dessert to enjoy the sweet serenade of summer in every mouthwatering bite!

NOTES:

To make cashew cream, soak 1 cup of cashews in water for 4-6 hours. Drain and blend with 1/2 cup fresh water until smooth and creamy.
Keep the cheesecake refrigerated for up to 5 days. Enjoy the blissful flavors of this vegan delight!