Description
Indulge in the creamy goodness of Raw Vegan Blueberry Cheesecake, a delightful treat that perfectly combines the richness of traditional cheesecake with wholesome plant-based ingredients. This no-bake dessert is not only easy to prepare but also impressively refreshing, making it ideal for any occasion. Sweetened naturally with dates and agave syrup, this cheesecake offers a guilt-free way to satisfy your sweet tooth. With its vibrant blueberry flavor and velvety texture, it caters to various dietary preferences being completely vegan, gluten-free, and dairy-free. Whether you’re hosting a gathering or simply treating yourself, this cheesecake will leave everyone asking for seconds!
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 alternative milk)
- 1 cup blueberries
- Optional: 1 tsp maqui berry powder
Instructions
- Soak the cashews overnight or boil for 15 minutes; drain and rinse.
- In a food processor, blend nuts and dates until combined; press into a springform pan.
- In a high-speed blender, blend cashews, coconut yogurt, agave syrup, and coconut milk until smooth.
- Set aside part of the mixture; blend the remainder with blueberries and optional maqui berry powder.
- Layer half of the light cream over the crust; freeze for 30 minutes.
- Pour blueberry cream over the set layer and freeze again for another 30 minutes.
- Top with remaining light cream and freeze for at least 3 hours or overnight.
- Thaw slightly before serving.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg