Description
Indulge in the creamy goodness of Raw Vegan Blueberry Cheesecake, a delectable no-bake dessert that’s perfect for any occasion. This lush cheesecake combines the rich flavors of cashews with the sweet burst of blueberries, creating a refreshing treat that melts in your mouth. Whether you’re hosting a summer gathering, celebrating a birthday, or just treating yourself at home, this plant-based and gluten-free dessert is sure to impress. Easy to prepare and beautifully presented with vibrant colors, it’s a guilt-free way to satisfy your sweet cravings.
Ingredients
Scale
- 1/3 cup nuts of choice (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 for at least 3 hours.
- Blend crust ingredients in a food processor until combined; press into a springform pan.
- In a high-speed blender, blend cream ingredients (except blueberries) until smooth.
- Reserve two-thirds of the cream mixture; blend the remaining one-third with blueberries.
- Layer half of the light cream on the crust; freeze for 30 minutes to set.
- Pour blueberry layer over the first layer; freeze again for another 30 minutes.
- Add remaining cream on top; decorate with fresh blueberries if desired.
- Freeze for at least three hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 160
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg