Description
Indulge in the heavenly taste of Raw Vegan Blueberry Cheesecake, a creamy, no-bake dessert that delights your taste buds with its rich blueberry flavor and smooth texture. This plant-based cheesecake is an ideal treat for any occasion, from summer picnics to intimate family gatherings. Made without dairy or gluten, it’s a guilt-free indulgence packed with nutrients. With simple ingredients and minimal preparation, you can impress your guests while staying true to your healthy lifestyle.
Ingredients
Scale
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 soft dates
- 2/3 cup cashews
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk (or alternative milk)
- 1 cup blueberries (plus extra for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak cashews overnight or boil for 15 minutes until soft; drain and rinse.
- Blend crust ingredients in a food processor; press into a springform pan.
- In a blender, mix cream ingredients (except blueberries) until smooth.
- Reserve part of the cream; blend remaining with blueberries and optional maqui powder.
- Layer half of the light cream onto the crust; freeze for 30 minutes.
- Add blueberry layer; freeze another 30 minutes.
- Top with remaining cream; freeze for at least three hours or overnight.
- Let thaw slightly before serving.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg