Description
Indulge in the rich and creamy goodness of this Raw Vegan Blueberry Cheesecake, a delightful dessert that’s both healthy and satisfying. This no-bake cheesecake features a luscious cashew-based filling blended with vibrant blueberries, offering a guilt-free treat perfect for any occasion. Whether you’re hosting a party, enjoying a picnic, or treating yourself to a cozy night in, this vegan dessert is sure to be a hit. It’s dairy-free, gluten-free, and made with wholesome ingredients like dates and coconut yogurt, ensuring everyone can enjoy a slice of this delectable cake without compromising their dietary preferences. Easy to prepare and beautifully presented, this cheesecake will impress your guests and satisfy your sweet tooth.
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.
- In a food processor, blend nuts/seeds and dates to form the crust; press into a springform pan.
- In a high-speed blender, combine soaked cashews, coconut yogurt, agave syrup, and coconut milk until smooth.
- Set aside two-thirds of the mixture; blend remaining cream with blueberries.
- Layer half of the plain cream on the crust and freeze for 30 minutes.
- Pour blueberry layer over the set cream; freeze another 30 minutes.
- Add remaining plain cream on top; decorate with blueberries.
- Freeze for at least three hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 10mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg