Description
Indulge in the delightful experience of our Raw Vegan Blueberry Cheesecake, a creamy and rich dessert that beautifully combines fruity flavors with the health benefits of plant-based ingredients. This no-bake cheesecake is perfect for summer gatherings, birthdays, or simply satisfying your sweet cravings. Made with wholesome nuts and fresh blueberries, it presents as a stunning centerpiece while being gluten-free and almost raw. Impress your guests with this easy-to-make dessert that requires minimal effort and no baking!
Ingredients
Scale
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 soft dates
- 2/3 cup soaked cashews
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk
- 1 cup blueberries (plus more for decoration)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft. Drain and rinse.
- For the crust, blend nuts/seeds and dates in a food processor until combined. Press into a springform pan.
- In a blender, mix all cream filling ingredients (except blueberries) until smooth.
- Reserve part of the cream; blend the rest with blueberries until vibrant in color.
- Layer half of the plain cream on the crust; freeze for 30 minutes.
- Top with blueberry layer, freeze for another 30 minutes.
- Add remaining plain cream on top; decorate with blueberries if desired and freeze for at least 3 hours.
- Thaw slightly before slicing to serve.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg