Description
Indulge in the creamy, luscious delight of Raw Vegan Blueberry Cheesecake. This no-bake dessert is perfect for any occasion, combining health benefits with indulgent flavors. Made with wholesome, plant-based ingredients, this cheesecake is not only vegan and gluten-free but also a feast for the eyes. With vibrant layers of blueberry and a rich coconut cream filling, this dessert is sure to impress your guests. Whether you’re hosting a summer gathering or enjoying a quiet family dinner, this delightful treat will satisfy your sweet tooth without the guilt.
Ingredients
Scale
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 small 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 almond milk)
- 1 cup blueberries (+ more for decoration)
Instructions
- Soak cashews overnight or boil for 15 minutes. Drain and rinse.
- In a food processor, blend nuts/seeds and dates until crumbly; press into a 4-inch springform pan.
- In a high-speed blender, combine soaked cashews, coconut yogurt, agave syrup, and coconut milk until smooth.
- Set aside two-thirds of the cream mixture; add blueberries to the remaining third and blend until smooth.
- Layer half of the plain cream over the crust; freeze for 30 minutes.
- Pour blueberry cream on top; freeze again for another 30 minutes.
- Add remaining plain cream on top and decorate with blueberries before freezing for at least three hours.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 165
- Sugar: 10g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg