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Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake


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  • Author: Tia
  • Total Time: 0 hours
  • Yield: Serves approximately 8 slices 1x

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

  1. Soak cashews overnight or boil for 15 minutes until soft; drain and rinse.
  2. Blend crust ingredients in a food processor; press into a springform pan.
  3. In a blender, mix cream ingredients (except blueberries) until smooth.
  4. Reserve part of the cream; blend remaining with blueberries and optional maqui powder.
  5. Layer half of the light cream onto the crust; freeze for 30 minutes.
  6. Add blueberry layer; freeze another 30 minutes.
  7. Top with remaining cream; freeze for at least three hours or overnight.
  8. 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