Raw Vegan Blueberry Cheesecake
cup (60 g)
nuts of choice
small soft (60 g)
cup (100 g)
cup + 1 tbsp (100 g)
tbsp (60 g)
agave syrup or maple syrup
cup (60 ml)
coconut milk or almond milk, soy milk etc.
cup (150 g)
blueberries + more for decoration
maqui berry powder (optional)
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.
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.
Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.
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.
Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour
Pour the purple cream on top and freeze again for half an hour.
Finally, add the remaining light cream on top and decorate with some blueberries.
Freeze again for at least 3 hours (or overnight)
Let the cake thaw before you enjoy it.
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.