Home Blueberry Cheesecake [Vegan, Raw]

Blueberry Cheesecake [Vegan, Raw]

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This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this cake is made with cashews and flavored with vanilla and lime. It’s like an endless holiday in your mouth!

Blueberry Cheesecake [Vegan, Raw]

Calories

400

Serves

10-12

Cook Time

20

Ingredients

For the Crust:

  • 1 1/2 cup walnuts
  • 1 1/2 cup dates
  • 1 tablespoon cocoa powder
  • 1/4 cup water

For the Filling:

  • 3 cups cashew soaked overnight
  • 2 ripe bananas
  • 2 teaspoons of vanilla
  • 3 tablespoons of maple syrup
  • 3 tablespoons of coconut oil melted
  • 2 lemons, juiced
  • 1/2 cup water
  • 1 1/2 cup blueberries

Preparation

For the Crust:

  1. In a food processor process nuts until you reach crumbs consistency.
  2. Add other ingredients and process well.
  3. Press mixture into a 9″ springform pan layered with parchment paper.

For the Filling:

  1. Blend all ingredients for filling except blueberries, pour 1/3 of vanilla filling over the base.
    Add 1/2 cup blueberries and blend the filling again.
  2. Pour blueberry filling over the vanilla filling.
  3. Add 1/2 cup blueberries, blend the rest of the filling again and pour it on top of the cake.
  4. Press 1/2 cup blueberries into the filling.
  5. Freeze for at least 4 hours. Take out of the freezer 30 minutes before serving.
  6. Run a smooth, sharp knife under hot water and cut into slices.
  7. Top with berries and seeds of your choice.

Nutrional Information

Per Serving: Calories: 400 | Carbs: 41g | Fat: 25g | Protein: 8g | Sodium: 61mg | Sugar: 10g

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AUTHOR & RECIPE DETAILS


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Creative raw vegan desserts and meals to make you feel energetic, radiant, and vibrant.

Lena Ksanti is a Recipe Developer and Nutritionist in PureVeganFood. She wants to show how fresh, healthy and exciting raw vegan dishes can be created with ease and to inspire others to make healthier food choices. Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following” in February 2015. The Healthy Mama Magazine featured Lena as a contributor in several editions in 2015. Lena teaches healthy-living cooking classes and counsels clients around the country to help them become more energetic, radiant and vibrant. Lena is a graduate of Cornell University’s Plant-Based Nutrition Program based on Dr. T. Colin Campbell’s The China Study. She was trained in Matthew Kenney Raw Culinary School. Lena is the author of PureVeganFood: Desserts. Nutritious Naturally Delicious Raw Delights, creator of MyPureVeganFood. and she lives with her husband and two kids in Laguna Beach, California. For ebooks and classes by Lena Ksanti, visit her blog



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