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.
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.