Vegan Maple Coconut Blueberry Cheesecake
Posted in Desserts on Thursday July 30, 2015, 12:34 p.m.
There are times where a slight deviation to a usual food plan are warranted by being able to blow people's minds with what evgan food can do. This is one of those times. Albeit, I made this bad boy and only ate one slice because the roomies and partner gobbled up the rest, which is always an awesome thing. It's still a whole foods recipes, and gluten free, just a much higher fat content than I would normally consume.
This cheesecake is dense and creamy just like it should be. Once it has firmed up in the freezer I just kept it covered in the fridge as that is the best temp for texture. It will keep for about a week in the fridge, and up to 3 months in the freezer but I really doubt it'll last that long before you eat the whole thing.
The easiest thing would be to use a springform pan, but since I dont have one, using a regular pan with parchment paper worked just fine for me.