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    Home » Recipes » No-Bake and Raw Sweets

    Blueberry Cheesecake (Vegan and Raw)

    Published: Aug 19, 2016 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time. Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission.

    Recipe

    Vegan and Raw Blueberry Cheesecake

    Blueberry Cheesecake (Vegan and Raw)

    This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert.
    5 from 1 vote
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    Course: Dessert
    Cuisine: Vegan / Raw
    Diet: Vegan, Vegetarian
    Keyword: raw vegan cheesecake, raw vegan dessert, Vegan Cheesecake
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8
    Calories: 605kcal
    Author: Veg Kitchen

    Ingredients

    Crust:

    • 1 cup almonds
    • 4 medjool dates
    • ¼ teaspoon cinnamon
    • Pinch of salt

    Filling:

    • 2 cups raw cashews soaked for 2 hours
    • 8 medjool dates
    • ⅔ cup refined coconut oil melted
    • 2 teaspoons vanilla extract
    • 3 tablespoons lemon juice
    • 2 cups blueberries

    Glaze:

    • 1 cup blueberries
    • 2 medjool dates
    • 1 tablespoon refined coconut oil
    US Customary - Metric

    Instructions

    • Crust: Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of two small springform or 12 mini cheesecake molds. Set aside.
    • Filling:Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread the filling onto the base. Set aside in the freezer.
    • Glaze: Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread onto cheesecakes. Place in the freezer for 2 to 4 hours to firm up, then cut into wedges to serve.

    Nutrition

    Calories: 605kcal | Carbohydrates: 54g | Protein: 11g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 5mg | Potassium: 681mg | Fiber: 7g | Sugar: 36g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Laura Marquis owns a fitness studio in San Diego and blogs at Naturally Healthy Desserts.

    • Here are more no-bake and raw sweets.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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