Description
A luscious Raw Vegan Blueberry Cheesecake that’s entirely no-bake, featuring a nutty crust and a creamy, naturally sweetened cashew filling layered with fresh blueberries. This dessert is perfect for a healthy, plant-based treat that’s both rich and refreshing.
Ingredients
Scale
Crust
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 small soft dates
Filling
- 2/3 cup cashews (soaked overnight or boiled for 15 minutes)
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk (or almond milk)
- 1 cup blueberries (plus more for decoration)
- 1 tsp maqui berry powder (optional)
Instructions
- Prepare cashews: Soak the cashews overnight to soften or alternatively boil them for 15 minutes until tender, then drain thoroughly to remove excess water.
- Make the crust: In a food processor, blend the nuts (or sunflower seeds) and soft dates until the mixture becomes crumbly yet sticky enough to hold together. Press this crust mixture firmly into the base of a springform pan, forming an even layer.
- Create the cream base: In a high-speed blender, combine the soaked cashews, coconut yogurt, agave syrup (or maple syrup), and coconut milk (or almond milk). Blend until you achieve a smooth, creamy consistency, taking care to scrape down the sides as necessary.
- Divide the cream mixture: Set aside one-third of this cream mixture in a separate bowl. To the remaining two-thirds in the blender, add the 1 cup of blueberries and the optional maqui berry powder, then blend again until the blueberries are fully incorporated and the mixture is smooth and vibrant.
- First layer: Pour half of the plain light cream mixture over the prepared crust, spreading it evenly. Place the pan in the freezer and chill for 30 minutes to allow it to set.
- Blueberry layer: Remove the pan from the freezer, then spread the blueberry cream layer evenly on top of the set plain cream. Return to the freezer for another 30 minutes to firm up this second layer.
- Final layer and decoration: Pour the remaining plain cream mixture on top of the blueberry layer, smoothing it gently. Decorate the top with extra fresh blueberries for a beautiful finishing touch.
- Freeze to set: Freeze the entire cheesecake for at least 3 hours or preferably overnight to ensure it is fully set and ready to slice and serve.
Notes
- Soaking cashews overnight helps achieve a creamier texture without the need for cooking.
- You can substitute nuts with sunflower seeds to make it nut-free.
- The maqui berry powder is optional but adds vibrant color and extra antioxidants.
- Use a high-speed blender to ensure a smooth, creamy filling with no graininess.
- This cheesecake needs to be kept frozen until serving to maintain its structure.
- For easier slicing, let the cheesecake sit at room temperature for 10 minutes before cutting.
