In the Kitchen with Carly Flynn

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

Carly Flynn
/ Categories: Kitchen

We expect to hear no more excuses for skipping dessert after making this vegan, raw, gluten-free, dairy-free, no-bake, grain-free and most importantly, delicious cheesecake! Made with whole, natural ingredients, this is a treat that you wont regret indulging in.

 

Prep time: 10 Minutes / Makes 12-16 Servings

 

INGREDIENTS:

Crust:

2 cups slivered almonds

1 cup pre-soaked dates

1/2 cup unsweetened shredded coconut

zest of 1/2 a lemon

juice of 1/2 a lemon

 

Cheesecake Layer:

2 1/3 cups pre-Soaked cashews

1/4 cup coconut oil

1/4 cup agave nectar, maple syrup or honey

1 tsp vanilla extract

juice of 1/2 a lemon

 

Blueberry Topping:

1/2 cup blueberries (+ extra for topping)

1/4 cup agave nectar, maple syrup or honey

1/4 cup coconut oil

 

DIRECTIONS:

  1. Pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy, non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like
  4. Add dough into your baking dish and press down evenly
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Evenly layer cheesecake filling on top of your crust
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed
  8. Evenly layer blueberry topping on top of your cheesecake layer.
  9. Cover cheesecake with glad wrap and place in the freezer for 4 hours, or overnight.
  10. Remove from freezer and top with fresh blueberries if desired. Cut into squares, serve, and enjoy!

 

Recipe courtesy of Blueberries NZ 

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