Description
Indulge in the creamy goodness of this Raw Vegan Blueberry Cheesecake, a luscious dessert that combines health and flavor in every bite. Perfect for impressing guests or treating yourself, this no-bake cheesecake is made with wholesome ingredients like cashews and fresh blueberries, ensuring a delightful taste without compromising on nutrition. The vibrant purple hue makes it visually stunning, while the smooth texture offers a melt-in-your-mouth experience. Easy to prepare and customizable to your dietary needs, this cheesecake is a must-try for anyone seeking a refreshing and elegant dessert.
Ingredients
Scale
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 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 other plant-based milk)
- 1 cup blueberries (+ more for decoration)
Instructions
- Soak cashews overnight or boil them for 15 minutes; drain and rinse.
- In a food processor, blend crust ingredients until crumbly; press into a springform pan.
- Combine all cream ingredients (except blueberries) in a high-speed blender; blend until smooth.
- Set aside part of the mixture; blend the rest with blueberries until combined.
- Layer half of the light cream on the crust, freeze for 30 minutes.
- Pour blueberry cream on top, freeze again for another 30 minutes.
- Add remaining light cream layer, decorate with blueberries, and freeze for at least 3 hours or overnight.
- Let thaw slightly before slicing and serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 220
- Sugar: 10g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg