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