Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

Yields6 Servings

Ingredients

  cup (60g) nuts of choice
 8 small soft dates (60g)
  cup cashews (100g)
  cup + 1 tbsp coconut yogurt
 3 tbsp agave syrup or maple syrup
 ¼ cup (60 ml) coconut milk or almond milk, soy milk etc.
 1 cup (150 g) blueberries + more for decoration
 1 tsp maqui berry powder (optional)

Nutrition Facts

Servings 6


Amount Per Serving
Calories 337
% Daily Value *
Total Fat 23g36%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 0mg
Sodium 101mg5%
Potassium 309mg9%
Total Carbohydrate 33g11%
Dietary Fiber 3g12%
Sugars 24g
Protein 5g10%

Vitamin E 11%
Vitamin K 13%
Thiamin 15%
Riboflavin 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

Soak cashews overnight or for at least 3 hours. It’s also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.

2

Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.

3

Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender

4

Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.

5

Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour

6

Pour the purple cream on top and freeze again for half an hour.

7

Finally, add the remaining light cream on top and decorate with some blueberries.

8

Freeze again for at least 3 hours (or overnight)

9

Let the cake thaw before you enjoy it.

NOTES
10

Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.

Ingredients

  cup (60g) nuts of choice
 8 small soft dates (60g)
  cup cashews (100g)
  cup + 1 tbsp coconut yogurt
 3 tbsp agave syrup or maple syrup
 ¼ cup (60 ml) coconut milk or almond milk, soy milk etc.
 1 cup (150 g) blueberries + more for decoration
 1 tsp maqui berry powder (optional)

Directions

1

Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.

2

Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.

3

Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender

4

Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.

5

Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour

6

Pour the purple cream on top and freeze again for half an hour.

7

Finally, add the remaining light cream on top and decorate with some blueberries.

8

Freeze again for at least 3 hours (or overnight)

9

Let the cake thaw before you enjoy it.

NOTES
10

Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.

Raw Vegan Blueberry Cheesecake