Description
Indulge in the creamy, rich delight of our Raw Vegan Blueberry Cheesecake—a perfect dessert for every occasion! This no-bake treat combines the luscious flavors of fresh blueberries with a smooth and velvety filling made from wholesome plant-based ingredients. Enjoy it at celebrations, cozy nights in, or potlucks, knowing you’re savoring a guilt-free dessert that’s dairy-free, egg-free, and gluten-free. Not only is it delicious but it’s also versatile—customize it with your favorite fruits or flavors for a unique twist. Impress your guests with this beautiful dessert that’s as pleasing to the eye as it is to the palate!
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
- 1 cup blueberries
Instructions
- Soak cashews overnight or boil for 15 minutes until soft.
- Blend nuts and dates in a food processor to form the crust; press into a springform pan.
- In a blender, mix soaked cashews, coconut yogurt, sweetener, and coconut milk until smooth.
- Reserve some cream; blend remaining with blueberries.
- Layer half of the plain cream onto the crust, freeze for 30 minutes.
- Add blueberry layer on top; freeze again for another 30 minutes.
- Pour remaining cream on top; freeze for at least 3 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 15g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg