Vegan Blueberry Cheesecake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
12
-
Calories
497 kcal
-
Course
Dessert
-
Cuisine
Vegan, gluten-free
Vegan Blueberry Cheesecake
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If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts, thanks to the magical combination of cashews and coconut oil. The cheesecake is easier to prepare in a high-speed blender than a food processor, but the processor can work if that’s what you have. Just be sure to soak your cashews overnight! If you don’t have cashews, macadamia nuts are a perfect substitute.
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Ingredients
- 1 1/2 cups almonds
- Pinch sea salt
- 2 cups pitted Medjool Dates
Filling Ingredients
- 3 cups cashews soaked in water overnight and drained
- 1/4 tsp sea salt
- 2/3 cup melted coconut oil
- Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup agave nectar
Topping Ingredients
- 2 cups blueberries
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons agave nectar or pure maple syrup
Instructions
- Place the almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is well processed and sticks together when you squeeze a bit in the palm of your hand. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Use a high-speed blender or food processor (high-speed blender is preferable, but a food processor will work as well) to process all the filling ingredients thoroughly, until they are silky smooth. If you’re working with a processor, you may need to stop often to scrape it down. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight.
- When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Transfer to a small bowl and stir in the remaining whole blueberries. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Serve.
- Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
Notes
- nutrition based on one serving
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Sodium
56mg
(2%)
Potassium
510mg
(15%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
50IU
(1%)
Vitamin C
4.9mg
(5%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Sodium | 56mg | 2% |
| Potassium | 510mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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