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Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake


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  • Author: Nora
  • Total Time: 0 hours
  • Yield: Approximately six mini slices 1x

Description

Indulge in the delightful flavors of Raw Vegan Blueberry Cheesecake, a creamy and nutritious dessert that’s as visually stunning as it is delicious. Perfect for any occasion, this no-bake cheesecake combines wholesome ingredients to create a guilt-free treat that satisfies your sweet tooth. With a rich blueberry flavor and a smooth texture, it’s an impressive dish for gatherings or a healthy snack at home. Easy to customize with different fruits or flavors, this cheesecake is vegan, gluten-free, and ready in just 45 minutes of prep time. Serve it chilled for the ultimate refreshing experience!


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
  • Optional: 1 tsp maqui berry powder

Instructions

  1. Soak cashews overnight or boil for 15 minutes until soft, then drain.
  2. Blend nuts/seeds with dates in a food processor; press into a greased springform pan.
  3. In a blender, mix all cream ingredients except blueberries until smooth.
  4. Blend two-thirds of the cream with blueberries until fully combined.
  5. Layer half of the light cream over crust; freeze for 30 minutes.
  6. Add blueberry layer; freeze again for another 30 minutes.
  7. Top with remaining cream and decorate with extra blueberries.
  8. Freeze for at least three hours before serving.
  • Prep Time: 45 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 slice (45g)
  • Calories: 160
  • Sugar: 10g
  • Sodium: 5mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg