Description
Indulge in the creamy delight of Raw Vegan Blueberry Cheesecake, a guilt-free dessert that’s perfect for any occasion. This no-bake treat combines the rich flavors of cashews and coconut yogurt, enhanced by the natural sweetness of dates and agave syrup. With its vibrant blueberry layer and smooth texture, it’s an impressive addition to birthday celebrations, dinner parties, or a refreshing treat for yourself. Easy to make and customizable with different fruits, this vegan cheesecake will surely become a favorite in your dessert repertoire.
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 nut milk)
- 1 cup blueberries (+ extra for decoration)
Instructions
- Soak cashews overnight or boil for 15 minutes; then drain.
- Blend nuts/seeds and dates in a food processor until crumbly; press into a springform pan.
- In a blender, combine cashews, coconut yogurt, agave syrup, and coconut milk; blend until smooth.
- Set aside part of the cream mixture; add blueberries to the remaining cream and blend.
- Layer half of the plain cream on the crust and freeze for 30 minutes; add blueberry layer and freeze again.
- Top with remaining cream; decorate with blueberries and freeze for at least 3 hours.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 18g
- Sodium: 10mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg