Description
Indulge in the creamy bliss of Raw Vegan Blueberry Cheesecake, where fruity flavors meet a rich, velvety texture. This delightful no-bake dessert is perfect for warm days or special gatherings, offering a guilt-free way to satisfy your sweet cravings. Made with wholesome, plant-based ingredients, this cheesecake is not only vegan but also gluten-free, making it suitable for various dietary preferences. The vibrant blueberries add a refreshing touch, while the beautiful layers make it an eye-catching centerpiece. Easy to prepare and customizable with different fruits, this dessert will surely impress everyone at your table!
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 alternative milk)
- 1 cup blueberries (plus extra for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or boil for 15 minutes until soft; drain and rinse.
- Blend crust ingredients in a food processor until crumbly. Press into a springform pan.
- In a blender, combine cream ingredients (except blueberries) until smooth.
- Reserve 2/3 of the mixture; blend remaining third with blueberries.
- Layer half of the light cream on the crust; freeze for 30 minutes.
- Add blueberry layer; freeze for another 30 minutes.
- Top with remaining light cream and decorate with blueberries.
- Freeze for at least 3 hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 12g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg