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
- Soak cashews overnight or boil for 15 minutes until soft, then drain.
- Blend nuts/seeds with dates in a food processor; press into a greased springform pan.
- In a blender, mix all cream ingredients except blueberries until smooth.
- Blend two-thirds of the cream with blueberries until fully combined.
- Layer half of the light cream over crust; freeze for 30 minutes.
- Add blueberry layer; freeze again for another 30 minutes.
- Top with remaining cream and decorate with extra blueberries.
- 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