Description
Experience the bliss of a Raw Vegan Blueberry Cheesecake, an indulgent dessert that combines creamy cashews and vibrant blueberries for a guilt-free treat. This no-bake delight is perfect for any occasion, from casual gatherings to elegant dinner parties. Easy to prepare and made with wholesome, plant-based ingredients, it caters to vegans and gluten-free diets alike. With a luscious texture and stunning presentation, this cheesecake is sure to impress your guests while satisfying your sweet tooth.
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 (plus more for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft. Drain.
- Blend crust ingredients (nuts/sunflower seeds and dates) in a food processor until mixed. Press into a springform pan.
- In a blender, mix cream ingredients (cashews, coconut yogurt, agave syrup, coconut milk) until smooth.
- Reserve two-thirds of the cream mixture; blend the remaining with blueberries and maqui powder if using.
- Pour half of the light cream onto the crust; freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Pour remaining light cream on top; decorate with blueberries.
- Freeze for at least three hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg