Name: Blueberry Cheesecake (Vegan and Raw)
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup almonds; 4 medjool dates; ¼ teaspoon cinnamon; Pinch of salt; 2 cups raw cashews (soaked for 2 hours); 8 medjool dates; ⅔ cup refined coconut oil (melted); 2 teaspoons vanilla extract; 3 tablespoons lemon juice; 2 cups blueberries; 1 cup blueberries; 2 medjool dates; 1 tablespoon refined coconut oil

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This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time. Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission.

Recipe

Blueberry Cheesecake (Vegan and Raw)

This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Vegan / Raw

Diet: Vegan, Vegetarian

Keyword: raw vegan cheesecake, raw vegan dessert, Vegan Cheesecake

Prep Time: 20

Total Time: 20

Servings:

Calories: 605kcal

Author: Veg Kitchen

Ingredients

Crust:

1 cup almonds
4 medjool dates
¼ teaspoon cinnamon
Pinch of salt

Filling:

2 cups raw cashews soaked for 2 hours
8 medjool dates
⅔ cup refined coconut oil melted
2 teaspoons vanilla extract
3 tablespoons lemon juice
2 cups blueberries

Glaze:

1 cup blueberries
2 medjool dates
1 tablespoon refined coconut oil

US Customary - Metric

Instructions

Crust: Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of two small springform or 12 mini cheesecake molds. Set aside.
Filling:Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread the filling onto the base. Set aside in the freezer.
Glaze: Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread onto cheesecakes. Place in the freezer for 2 to 4 hours to firm up, then cut into wedges to serve.

Nutrition

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Laura Marquis owns a fitness studio in San Diego and blogs at Naturally Healthy Desserts.

Here are more no-bake and raw sweets.

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