Follow my blog with Bloglovin

Recipe: »Chickpea Blueberry Cheesecake«

A pegan diet combines two popular trends — paleo and vegan. One might wonder what to eat for dessert, if you are on a pegan diet. Find here the free download for the following recipe for sisterMAG by Minna Vauhkonen: »Chickpea Blueberry Cheesecake«.

Download (PDF, 1 MB)

Recipe: »Chickpea Blueberry Cheesecake«



  • 200g oats
  • 8 big Medjoul dates
  • 2 tbsp coconut oil
  • pinch of salt
  • 3-4 tbsp water


  • 1 can (400g) of (cooked) chickpeas
  • 100ml orange juice
  • 300g oat spread (or other vegan cream cheese)
  • juice of 1 lemon
  • 1/2 tsp vanilla powder
  • 2 tsp corn starch
  • 400ml coconut milk
  • 3 tbsp maple syrup (or other sweetener)
  • 200g blueberries (fresh or frozen and thawed)


  1. Drain and rinse the chickpeas thoroughly and put in a bowl. Pour the orange juice over the chickpeas and let them soak while you prepare the crust.
  2. For the crust, place the oats in a blender or food processor and pulse until fine flour.
  3. Add the pitted dates, coconut oil and salt. Pulse and add water until a dough forms.
  4. Line a cake tin with parchment paper or use coconut oil. Then press the dough firmly into the bottom of the tin and refrigerate while you make the filling.
  5. Preheat the oven to 160 °C.
  6. Add all filling ingredients except the blueberries into a blender or food processor and blend until smooth.
  7. Pour the filling over the crust.
  8. Puree the blueberries and add about half of the puree on top of the filling. If you like, add the puree in small dots and make swirls using a chopstick or a toothpick.
  9. Bake in the oven for 45-50 minutes. A wobble in the middle is ok, it will firm up once cooled down.
  10. Refrigerate overnight and serve with some blueberry puree.
  11. Let the cake cool down and store in the fridge overnight.
  12. Serve with blueberry puree or fresh blueberries.