Description
Raw Vegan Blueberry Cheesecake is a luscious dessert that combines creamy texture with the refreshing flavor of blueberries, all without the need for baking. This easy-to-make cheesecake is not just vegan and gluten-free but also a guilt-free indulgence that’s perfect for any occasion—be it a celebration or a simple weeknight treat.
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
- 1 cup blueberries (plus more for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft. Drain and rinse.
- Blend crust ingredients in a food processor until combined, then press into a springform pan.
- In a high-speed blender, mix all cream ingredients (except blueberries) until smooth.
- Set aside 2/3 of the cream and blend the remaining with blueberries until smooth.
- Layer half of the light cream over the crust, freeze for 30 minutes, then add blueberry layer and freeze again for another 30 minutes.
- Top with remaining light cream, decorate with blueberries, and freeze for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 246
- Sugar: 16g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg