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Raw vegan blueberry cheesecake recipe no bake
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Raw vegan blueberry cheesecake

This no-bake vegan blueberry cheesecake will melt in your mouth. It's creamy, rich, sweet, and fruity. The recipe is plant-based (dairy-free, egg-free), gluten-free, easy to make and almost raw!
Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 6 mini slices

Ingredients

CAKE CRUST

  • 1/3 cup (60 g) nuts of choice OR 1/2 cup sunflower seeds
  • 8 small soft (60 g) dates

CHEESECAKE CREAM

  • 2/3 cup (100 g) cashews
  • 1/3 cup + 1 tbsp (100 g) coconut yogurt
  • 3 tbsp (60 g) agave syrup or maple syrup
  • 1/4 cup (60 ml) coconut milk or almond milk, soy milk etc.
  • 1 cup (150 g) blueberries + more for decoration
  • 1 tsp maqui berry powder (optional)

Instructions

  • Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.
  • Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.
  • Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.
  • Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.
  • Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour.
  • Pour the purple cream on top and freeze again for half an hour.
  • Finally, add the remaining light cream on top and decorate with some blueberries.
  • Freeze again for at least 3 hours (or overnight).
  • Let the cake thaw before you enjoy it.

Notes

  • Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.
  • Store the vegan cheesecake in the freezer.  Let thaw for 30 minutes before you serve it.
Nutrition Facts
Raw vegan blueberry cheesecake
Amount per Serving
Calories
227
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2.5
g
13
%
Sodium
 
19
mg
1
%
Carbohydrates
 
22.5
g
8
%
Fiber
 
3.5
g
14
%
Sugar
 
16.8
g
19
%
Protein
 
6.1
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.