Vegan Cheesecake with Coconut Milk and Blueberries
The blueberry cheesecake you have been dreaming about for half a year - juicy, diet-friendly and full of blueberry goodness. Enjoy the vegan cheesecake
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Cooking tools:
- Food processor
- Springform pan
- Blender
- Glass
- Mixing bowl
- Saucepan
- Stove
- Refrigerator
- Measuring spoon
- Spoon
Ingredients
- walnuts - 2.1 oz (60 g)
- hazelnuts - 0.7 oz (20 g)
- coconut shavings - 1.1 oz (30 g)
- dates - 15
- cinnamon - 1 pinch
- sea salt - 1 pinch
- coconut milk - 20 fl oz (600 ml)
- honey - 5 tsp.
- lemon juice - from 1/2 lemon
- coconut oil - 2.7 fl oz (80 ml)
- vanilla essence - 2 tsp.
- gelatin - 0.35 oz (10 g)
- cold water - 6 tbsp.
- blueberry jam - 4.2 oz (120 g)
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