Description
Indulge in the creamy delight of Raw Vegan Blueberry Cheesecake, a dessert that beautifully balances fruity sweetness and rich texture without compromising health. This no-bake treat is crafted from wholesome, plant-based ingredients like cashews and fresh blueberries, making it a guilt-free indulgence suitable for any occasion. Perfect for summer picnics or elegant dinner parties, this gluten-free cheesecake comes together effortlessly and requires minimal prep. With its vibrant color and luscious layers, this dessert is sure to impress both vegans and non-vegans alike.
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
- 1 cup blueberries (+ more for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes. Drain and rinse.
- Blend crust ingredients until crumbly; press into a springform pan.
- Blend cream ingredients (except blueberries) until smooth.
- Split the cream; blend one part with blueberries.
- Layer light cream on the crust, freeze for 30 minutes.
- Add blueberry layer, freeze again for another 30 minutes.
- Top with remaining light cream; decorate with blueberries.
- Freeze until firm (at least 3 hours).
- Thaw slightly before slicing and serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 295
- Sugar: 20g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg