Description
Indulge in the delightful Raw Vegan Blueberry Cheesecake, a creamy and nutritious dessert that’s perfect for any occasion. This no-bake treat showcases the natural sweetness of blueberries while catering to vegan and gluten-free diets. With a rich texture created from cashews and coconut yogurt, this cheesecake is simple to prepare yet impressive enough for gatherings. Whether you’re hosting a party or enjoying a quiet evening at home, this cheesecake will satisfy your sweet tooth without the guilt.
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 (or almond milk, soy milk etc.)
- 1 cup blueberries (+ more for decoration)
Instructions
- Soak cashews for at least 3 hours or boil for 15 minutes until soft.
- In a food processor, blend crust ingredients until fine. Press into a springform pan.
- In a high-speed blender, blend cream ingredients (except blueberries) until smooth.
- Reserve 2/3 of the cream mixture, then blend the remaining with blueberries.
- Layer half of the light cream over the crust; freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Pour remaining light cream on top and garnish with extra blueberries.
- Freeze until set 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 serving
- Calories: 250
- Sugar: 18g
- Sodium: 10mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg