Description
Indulge in the creamy delight of Raw Vegan Blueberry Cheesecake, a no-bake dessert that beautifully blends rich flavors and wholesome ingredients. This plant-based treat is perfect for any occasion, whether it’s a festive gathering or a cozy night in. Made from cashews, coconut yogurt, and fresh blueberries, this cheesecake promises a luscious texture without the guilt. Its vibrant color and impressive presentation will surely impress your guests while being gluten-free and incredibly easy to prepare. Customize it with various fruits or toppings to suit your taste. Get ready to savor a dessert that’s both delicious and nutritious!
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 (+ extra for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak cashews overnight or boil for 15 minutes; drain and rinse.
- Blend crust ingredients in a food processor until combined; press into a springform pan.
- In a blender, combine soaked cashews, coconut yogurt, agave syrup, and coconut milk until smooth.
- Set aside two-thirds of the cream; blend remaining one-third with blueberries and optional maqui powder.
- Layer half of the light cream on the crust; freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Top with remaining light cream; decorate with extra blueberries and freeze for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 12g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg