Description
Indulge in the delightful experience of Raw Vegan Blueberry Cheesecake, a luscious dessert that combines creamy cashews, sweet dates, and vibrant blueberries. This no-bake treat is not only vegan and gluten-free but also an easy-to-make option perfect for any occasion. With its smooth texture and rich flavor, this cheesecake will impress guests at gatherings or provide a satisfying ending to a quiet night in. You can customize it with your choice of fruits or toppings, making it as versatile as it is delicious. Prepare this stunning dessert today and enjoy a guilt-free indulgence!
Ingredients
Scale
- 1/3 cup nuts (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 (or almond milk)
- 1 cup blueberries (+ more for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft; drain.
- Blend crust ingredients in a food processor until crumbly yet sticky; press into a springform pan.
- In a high-speed blender, combine cream ingredients (except blueberries and maqui powder) until smooth.
- Set aside one-third of the mixture; blend the remaining two-thirds with blueberries and maqui powder.
- Layer half of the light cream onto the crust; freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Pour remaining light cream on top; decorate with extra blueberries.
- Freeze for at least 3 hours or overnight before serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 210
- Sugar: 12g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg