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Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake
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Raw Vegan Blueberry Cheesecake is a creamy, no-bake dessert that captures the essence of fresh blueberries in every bite. This delightful treat is perfect for any occasion, from casual family gatherings to elegant celebrations. With its rich texture and vibrant color, this cheesecake not only tastes amazing but also caters to a variety of dietary preferences, being both vegan and gluten-free. Made with wholesome ingredients like cashews and coconut yogurt, it’s a guilt-free indulgence that will impress your friends and family. Whether you’re looking for a refreshing summer dessert or a nutritious snack, this Raw Vegan Blueberry Cheesecake is sure to become a favorite.

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

  1. Soak cashews overnight or for at least 3 hours; drain and rinse.
  2. Blend crust ingredients in a food processor until combined. Press into a springform pan and set aside.
  3. In a high-speed blender, blend cream ingredients (except blueberries) until smooth.
  4. Mix blueberries into one-third of the cream mixture; set aside two-thirds.
  5. Layer half of the light cream on the crust; freeze for 30 minutes.
  6. Add blueberry mixture on top; freeze again for another 30 minutes.
  7. Finish with remaining light cream and decorate with blueberries.
  8. Freeze thoroughly for at least three hours before serving.

Nutrition

Find it online: https://auntcooks.com/raw-vegan-blueberry-cheesecake/