Description
Indulge in the creamy delight of our Raw Vegan Blueberry Cheesecake, a guilt-free dessert that will satisfy your sweet cravings. This no-bake cheesecake combines fresh blueberries and rich cashews to create a luscious treat that’s perfect for summer gatherings, special occasions, or simply as a healthy snack. With its vibrant color and wholesome ingredients, this cheesecake is sure to impress both raw food enthusiasts and dessert lovers alike. Easy to prepare and customizable to fit various dietary needs, this delightful dessert is not only delicious but also visually stunning.
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 (plus extra for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft.
- Blend crust ingredients in a food processor, then press into a springform pan.
- Combine all cream ingredients (except blueberries) in a blender until smooth.
- Mix 1/3 of the cream with blueberries; pour half of the light cream over the crust and freeze for 30 minutes.
- Layer blueberry cream on top, freeze again for another 30 minutes, then add the remaining light cream.
- Freeze until fully set, at least three hours or overnight.
- Thaw slightly before serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 17g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg