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.
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.
Print
Pin
Rate
Email
Servings: 8
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
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.
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!
Leave a Reply