Description
Indulge in the delightful taste of Raw Vegan Blueberry Cheesecake, a creamy, no-bake dessert that brings the essence of summer to your table. This healthy and guilt-free treat is perfect for parties, family gatherings, or a cozy night in. Made from wholesome ingredients like cashews and juicy blueberries, it’s a plant-based alternative that everyone can enjoy. With easy preparation and customizable toppings, this cheesecake is not just a dessert; it’s an experience. Serve it chilled to savor every luxurious bite!
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 nut milk)
- 1 cup blueberries (+ more for decoration)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft; drain and rinse.
- Blend nuts (or sunflower seeds) and dates in a food processor until crumbly; press into a 4-inch springform pan to create the crust.
- In a high-speed blender, combine soaked cashews, coconut yogurt, agave syrup, coconut milk, and blend until smooth.
- Separate one-third of the mixture; blend remaining with blueberries until vibrant.
- Layer half of the plain cream on the crust; freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Top with remaining plain cream and freeze for at least three hours or overnight before serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 12g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg