Description
Indulge in the creamy goodness of Raw Vegan Blueberry Cheesecake, a delightful dessert that’s both satisfying and guilt-free. This no-bake treat combines the rich flavors of cashews and blueberries, creating a luscious cheesecake that’s perfect for any occasion. With a gluten-free and plant-based profile, this recipe makes it easy to impress your guests while adhering to healthy eating habits. Whether you’re hosting a summer gathering or enjoying a cozy family dinner, this cheesecake is sure to become a favorite. Best of all, it’s quick to prepare—just blend, layer, and freeze!
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/soy milk)
- 1 cup blueberries (plus more for decoration)
Instructions
- Soak cashews overnight or boil for 15 minutes until softened; drain and rinse.
- Blend nuts or sunflower seeds with dates in a food processor until crumbly; press into a springform pan.
- In a blender, combine soaked cashews, coconut yogurt, sweetener, and coconut milk; blend until smooth.
- Set aside two-thirds of the mixture and blend the remaining third with blueberries.
- Layer half of the plain cream on the crust; freeze for 30 minutes.
- Add blueberry cream layer; freeze again for another 30 minutes.
- Top with remaining plain cream; decorate with extra blueberries if desired.
- Freeze for at least three hours or overnight before slicing.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 210
- Sugar: 12g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg