No-Bake (Raw) Vegan Blueberry Cheesecake

Name: No-Bake (Raw) Vegan Blueberry Cheesecake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Austrian,Signature Cuisine
Ingredients: Coconut milk: 400 ml; Cashew nuts: 150 g; Blueberry: 325 g; Lemon zest: 2 lemons'; Lemon juice: 100 ml; Honey: 110 g; Salt: 1/4 tsp; Coconut oil: 75 g; Dates: 90 g; Salt: 1/4 tsp; Coconut flakes: 70 g; Vanilla pod: 1 pcs; Hemp seeds hulled: 35 g; Coconut oil: 30 g; Blueberry: 150 g

Features:

Cuisine:

60 min
Serves 8
Medium

Ingredients

cashew mixture:
400 ml Coconut milk
150 g Cashew nuts
raw
325 g Blueberry
fresh
2 lemons' Lemon zest
100 ml Lemon juice
110 g Honey
1/4 tsp Salt
75 g Coconut oil
base:
90 g Dates
pitless
1/4 tsp Salt
70 g Coconut flakes
1 pcs Vanilla pod
35 g Hemp seeds hulled
or ground nuts
30 g Coconut oil
garnish:
150 g Blueberry

Directions

Raw vegan cheesecake may sound a little aggressive 🙂 But even if you’re not a fan of raw or vegan food, you should give it a shot! This dessert is simply amazing. It’s so light and bright…It will melt in your mouth! I’m not a vegan but I make it on a regular basis.

But if you’re looking for a healthy vegan dessert that would be delicious and good-looking, look no further. Save this recipe. It’s a real blast!

gluten-free (no flour)
dairy-free
sugar-free

This raw vegan blueberry cheesecake is properly vegan and unbelievably delicious. It’s rarely served in vegan cafes but you’ll have one on your table! Try it, you won’t regret it!

By the way, no one will ever figure out it’s made of cashews 🙂

The equipment you’ll need:

blender
food processor
mixer
23 cm springform pan

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Steps

1 Done	Coconut Cream For this dessert, use full-fat coconut milk to get coconut cream. It’s easy! Put the coconut milk in the fridge overnight. When you need it, open the can and scoop the coconut cream that has separated to the top. You need 240 g of coconut cream. If there’s not enough, use the liquid that was under the cream.
2 Done	Cashews Soak the cashews in 300 ml of cold water and ½ tsp salt. Leave for 3-4 hours.
3 Done	Base Cover the base of your springform pan with parchment paper. Melt 30 g of coconut oil. Chop the dates, split the vanilla pod to scrape the seeds out. Place these ingredients in a food processor, add ¼ tsp of salt and process until you get a paste-like mixture. Add the coconut flakes, hulled hemp seeds, and coconut oil. Process once again until smooth. Press the mixture into the base of the pan and smooth the surface out. Put in the fridge to chill.
4 Done	Cashew Mixture Melt the coconut oil, let it cool down a bit. In a blender, place 150 g of blueberries, lemon juice, salt, and honey. Blend until smooth. This step is extremely important - it shapes the texture and appearance of the dessert! Drain the cashews and transfer them to a blender. Blend until smooth. This step may take a while depending on a blender. Make sure the mixture is completely smooth! Now it’s time for the coconut cream. Remove the can from the fridge and scoop out 240 g of coconut cream. Whip it with a mixer until fluffy. To the cashew mixture that’s still in the blender, add the coconut oil and whipped coconut cream. Blend for a few seconds just to combine. Be careful and don’t over blend or the cheesecake won’t be as light and fluffy as it should.
5 Done	Add 175 g of whole blueberries, carefully mix with a spatula.
6 Done	Carefully pour the mixture onto the base. Smooth the surface out. Refrigerate for at least 3-4 hours. I usually let it set in the fridge overnight.
7 Done	Remove the sides, garnish with blueberries and serve while it’s still cool.
8 Done	You can keep it in the fridge for up to 5 days.