Raw Vegan Blueberry Cheesecake

blueberry cheesecake

I love fried dough (I mean doughnuts). 

And cookies. And cupcakes. But we don’t always eat ‘bad’ dessert. 

It was Hussein who prompted me to make this dessert. One evening after dinner, he asked “can you make something for dessert that is healthy?”

Well, of course I could. Challenge accepted. 🙂

I knew I wanted to feature fruit, as it is the perfect sweet treat. I picked up these blue and black berries:

blueberries blackberries

I had read some incredible recipes that used cashews as the ‘cheesecake filling’. I was intrigued. I had also recently read about the immense benefits of cashews.

I began by soaking the raw unsalted cashews in water overnight. I also soaked the dates that were used for the ‘crust’ in water. 

I use the term crust loosely here. This crust doesn’t resemble the flakey butter crusts or the graham cracker crusts of traditional cheesecakes. But it *is* delicious! And more satisfying than you may think!

raw cashew cheesecake

I used agave nectar to sweeten the cheesecake and a dash of cinnamon for extra flavor. 

Here is my recipe

 

4.0 from 1 reviews
Raw Vegan Blueberry Cheesecake
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Crust
  • 1 cup medlooj dates, pitted
  • ½ cup raw almonds
  • ½ teaspoon ground cinnamon
Filling
  • 2 cups cashews
  • ½ cup + 2 tablespoons coconut milk
  • 2 tablespoons agave nectar (or honey)
Topping
  • 1 cup blueberries
  • 3 tablespoons cold water
Instructions
  1. Prepare your cashews and dates in water overnight.
  2. Drain them from water
Crust
  1. Spray the 9 inch spring form pan with non-stick spray (I used grape seed oil spray),
  2. In a food processor blend together dates, almonds and ground cinnamon, until they come together in a ball.
  3. Spread the crust evenly in the pan using the back of a measuring cup (the crust is sticky so spring the measuring cup with non-stick spray will help make this process easier).
  4. Set aside.
Filling
  1. Blend cashews, coconut milk and agave nectar in food processor, until smooth. This will take about 5 minutes.
  2. Spread filling on top of crust.
  3. Place in the freezer while you make your topping
Topping
  1. Blend blueberries and water until smooth.
  2. Spread the topping over the cheesecake and return to freezer for 30 minutes.
  3. Remove from freezer
  4. Enjoy 🙂

 

This recipe was adapted from The Awesome Green 🙂

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7 Comments

      1. Thank you! I have another question though. How much water should I use for the cashews and dates? And should I put them in the fridge or just leave them in the kitchen overnight?

        1. Hi Emilia,

          I apologize for the delayed response. The water quantity does not matter, so long as the cashews and dates are fully covered in the water. Also, I would leave them out on the counter 😀

          Happy baking <3

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