Happy Easter! Or, depending on when you read this, Happy Day-After-Easter!! ( I actually have another recipe, maybe 2, that are Eastery because I am a normal person who makes Easter themed things on Easter and not two weeks before. So think of it like an after-Easter sale. Some desserts never go out of style 😉
Easter is probably one of my absolute favorite holidays, and it is most definitely my absolute favorite church service. The dresses, the flowers, the sun shining through the stained glass windows as the choir sings the Hallelujah Chorus. Its magical 🙂
Sadly, this was the stormiest Easter ever. As in, last night there was lightning and thunder for hours. And it was dumping rain. Guys, I live in CA and it never rains, much less storms, and especially not on Easter. I wore a dress anyway, whatever.
I wouldn’t let any old cloudy sky ruin my sunny disposition on Easter!!
Anyway, I made a cheesecake. A vegan cheesecake. So no cheese, or eggs. Without tofutti or cashews or any of that ‘normal vegan cheesecake’ stuff. What did I use? Do you really have to ask? I mean, come on guys, its me.
I used Sweet Potato.
As always. But would you look at the size of this monster!!! Next to a (expired-sorry I keep trying but I just don’t like coconut butter, sue me) jar of coconut manna. All 2.5 cups of potato I call for? Yeah, there was still a little leftover of this thing.
And its even a healthy cheesecake. On a healthy crust. Like, you could eat it for breakfast! (cough not that I know anything about that cough cough. Hey, the crust has cereal in it right?)
Almond Ginger Shortbread Crust
- 1/4 C. finely ground almonds
- 1/2 C. crushed cereal (you want a light flavor but hard cereal, I used Oatie bites)
- 3 dates, no pits
- 1 T. candied ginger (candied pieces, not crystallized chips!)
- 1/4 C. shredded coconut
- 2 T. xylitol or sugar
- 1/2 tsp salt
- 1 T almond milk
This takes a couple steps:) Grind your almonds until they are small and pebbly but not a flour, I used a food processor and then sifted the almond dust out
Do the same with your cereal. I made extra of both and then measured the amounts out.
Now, separately from the dry, process the dates and ginger together until pebbly/just starting to stick together.
Add the dry ingredients (all) back in with the dates and pulse until they start to come together. If needed, add a Tbs of almond milk to get it moist and easily pressed together.
Press the crust into a well greased pie pan and bake at 350 for 10-15 minutes, until it starts getting golden and delicious smelling:)
Meanwhile, blend up your cheesecake!
- 2 1/2 C cooked japanese sweet potato, no skin (Baked is best b/c it gets sweet)
- 1 package silken lite tofu
- 1/2 C. plain, unsweetened soy yogurt (could use any nondairy, or dairy if thats yo thang)
- 2 T agar flakes plus 4 T water
- 1 T xanthan gum
- 2 T. lemon juice (about 1 lemon)
- 1 T. lemon zest (about 1 lemon)
- 2 T. rice vinegar ( or 2 more T. lemon juice)
- 1 tsp vanilla extract
- 1 T. lemon extract
- 1/4 tsp salt
- 2/3 C. xylitol or sugar
In a high powered blender (i.e. vitamix) blend the potato, tofu, and yogurt. Separately, mix the agar and water on the stove over medium heat, whisking until the agar is dissolved and gelling. Now add agar and the rest of the ingredients to the blender with the potato mixture and blend very very well (super smooth equals creamy cheesecake).
Pour into your prepared crust, cover with plastic wrap, and refrigerate 6-8 hours or until firm and set (I chilled overnight at least).
There was even just enough filling leftover for me to make 2 mini, heart shaped cheesecakes (i had to make a mini batch of crust though). Which worked out perfectly because I could taste and photograph it without cutting into the cake before Easter!
Then, just because I like things to be pretty and multi-flavored, I made a purple blueberry sauce for on top:)
- 1 C. Frozen blueberries
- 1 T. Lemon juice
- 1 tsp cornstarch
- 1 T. blueberry jam
Defrost the blueberries and mash them with a fork, then add the lemon juice. Mix the cornstarch with a few spoonfuls of the blueberry/lemon juice and then add it back to the mixture. Add the jam, then give it all a quick blitz in the blender so that it is smooth (not too smooth, just not full of lumpy skins;) ). Thats it!
Serve cheesecake with blueberry sauce. It is firmest, and best, when straight out of the fridge, otherwise it softens a little to the point of pudding pie, but its still delicious regardless! Also would be really good frozen 🙂
Hold on one sec…
Creamy, lemony delight on a wonderfully gingery crust with a sweet and tart blueberry sauce…
Have I convinced you yet?
How about now? (Look at the chicken!! He is so cute!! He wants you to make this!). Like I said, just because Easter is over…