Description
Indulge in the creamy bliss of Raw Vegan Blueberry Cheesecake, a delightful no-bake dessert that’s as nutritious as it is delicious. This plant-based treat combines the rich creaminess of cashews with the sweet tang of fresh blueberries, making it perfect for any occasion—from cozy family gatherings to elegant dinner parties. With its simple preparation and healthy ingredients, this cheesecake is a guilt-free indulgence that will impress everyone at your table. It’s customizable too, allowing you to experiment with different fruits or toppings to suit your taste. Enjoy this irresistible dessert that nourishes both body and soul!
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
- 1 cup blueberries (plus extra for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak cashews for at least 3 hours or boil for 15 minutes until soft; drain.
- Blend crust ingredients in a food processor until crumbly; press into a springform pan.
- In a high-speed blender, combine cream ingredients (except blueberries) until smooth.
- Reserve two-thirds of the cream mixture; blend remaining third with blueberries and optional maqui berry powder.
- Layer half of the light cream onto the crust, freeze for 30 minutes.
- Add blueberry layer on top and freeze again for another 30 minutes.
- Finish with reserved light cream; freeze for at least three hours or overnight.
- Thaw before slicing into mini portions.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 20g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg