Description
Indulge in the creamy delight of Raw Vegan Blueberry Cheesecake, a no-bake dessert that combines the rich flavors of cashews and fresh blueberries. Perfect for any occasion, this vegan cheesecake is not only delicious but also gluten-free and plant-based, making it a guilt-free treat for everyone to enjoy. With its stunning presentation and luscious texture, it’s sure to impress your family and guests alike. The best part? You can easily customize it by adding your favorite fruits or toppings for a personal touch. Dive into this fruity vegan dessert that celebrates the natural sweetness of blueberries while being both nutritious and satisfying.
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 nut milk)
- 1 cup blueberries (+ more for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak the cashews overnight or boil for 15 minutes. Drain and rinse.
- Blend crust ingredients in a food processor until combined, then press into a 4-inch springform pan.
- In a high-speed blender, combine cream ingredients (except blueberries) until smooth.
- Set aside two-thirds of the cream mixture; blend remaining third with blueberries and optional maqui berry powder.
- Layer half of the light cream on the crust and freeze for 30 minutes.
- Add blueberry layer on top, freeze for another 30 minutes.
- Finish with remaining light cream layer; decorate with extra blueberries if desired.
- Freeze for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 260
- Sugar: 19g
- Sodium: 20mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg