Description
Indulge in the delightful experience of our Raw Vegan Blueberry Cheesecake, a creamy and refreshing dessert that’s perfect for any occasion. This no-bake cheesecake is crafted from wholesome ingredients that not only satisfy your sweet cravings but also align with a healthy lifestyle. Made with rich cashews, naturally sweet dates, and antioxidant-packed blueberries, this plant-based treat is both dairy-free and gluten-free. Impress your guests or treat yourself to this stunning dessert that’s as visually appealing as it is delicious!
Ingredients
Scale
- 1/3 cup nuts of choice (or 1/2 cup sunflower seeds)
- 8 small soft dates
- 2/3 cup cashews
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk (or almond milk)
- 1 cup blueberries (+ extra for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak the cashews overnight or for at least 3 hours; drain and rinse.
- In a food processor, blend nuts (or sunflower seeds), dates, and any optional ingredients until crumbly. Press into a greased springform pan to form the crust.
- Blend all cream ingredients except blueberries until smooth.
- Set aside two-thirds of the cream mixture; add blueberries to the remaining cream and blend well.
- Pour half of the light cream onto the crust and freeze for 30 minutes to set.
- Pour blueberry layer on top and freeze again for another 30 minutes.
- Add remaining light cream on top, decorate with blueberries if desired, and freeze for at least three hours or overnight before serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 285
- Sugar: 20g
- Sodium: 15mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg