Description
Indulge in this Raw Vegan Blueberry Cheesecake, a luscious no-bake dessert that harmonizes creamy cashews with the vibrant sweetness of fresh blueberries. Perfect for any occasion, from casual family dinners to festive gatherings, this plant-based treat is both guilt-free and delicious. With a rich texture and a delightful flavor profile, it’s sure to impress anyone who takes a bite. Plus, it’s gluten-free and easy to make, allowing you to whip up something special without the fuss of traditional baking.
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
- 1 cup blueberries
Instructions
- Soak cashews overnight or boil for 15 minutes until softened.
- Blend crust ingredients in a food processor until crumbly; press into a greased springform pan.
- In a blender, combine cream ingredients (except blueberries). Blend until smooth.
- Set aside two-thirds of cream; blend remaining one-third with blueberries.
- Layer half of the light cream over the crust and freeze for 30 minutes.
- Add blueberry layer, freeze for another 30 minutes, then top with remaining light cream.
- Freeze for at least three hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 14g
- Sodium: 27mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg