Description
Indulge in the delightful taste of Raw Vegan Blueberry Cheesecake, a creamy and rich dessert that satisfies your sweet cravings while being entirely plant-based and gluten-free. This no-bake cheesecake is incredibly easy to prepare, making it perfect for any occasion, from casual gatherings to special celebrations. With a luscious cashew filling complemented by fresh blueberries, this dessert is not just visually stunning but also packs a punch of fruity flavor. Impress your guests with this healthy, guilt-free treat that everyone can enjoy!
Ingredients
Scale
- 1/3 cup nuts or 1/2 cup sunflower seeds (for crust)
- 8 small soft dates (for crust)
- 2/3 cup cashews (soaked)
- 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 (+ extra for decoration)
Instructions
- Soak cashews overnight or for at least 3 hours; boil if needed.
- Blend crust ingredients in a food processor until fine; press into a springform pan.
- In a blender, combine all cream filling ingredients (except blueberries); blend until smooth.
- Reserve part of the cream mixture; blend the rest with blueberries until vibrant purple.
- Layer half of the light cream on the crust; freeze for 30 minutes.
- Pour the blueberry layer over the set cream; freeze for another 30 minutes.
- Top with remaining light cream and decorate with blueberries.
- Freeze for at least three hours before slicing and serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 12g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg