Raw Vegan Blueberry Cheesecake Recipe
Desserts and Snacks | Recipes

Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

(Yields: 1 cake, Serving: 4, Prep time: 20 mins)

Ingredients

Filling

  • 1 cup raw cashews
  • 1 tablespoon shredded coconut
  • 2 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup blueberries

Crust

  • 1/4 cup mixed almonds and pecans
  • 1 cup instant oatmeal
  • 1 tablespoon raisins
  • 1/4 cup almond milk

Instructions

Prepare the main ingredients:

- Raw Vegan Blueberry Cheesecake

Make the crust by adding the almonds, pecans, oatmeal, raisins and almond milk in the blender.

- Raw Vegan Blueberry Cheesecake

Blend until it’s sticky and smooth.

- Raw Vegan Blueberry Cheesecake

Spoon it out and press it on the base of a cheesecake mold. (I didn’t have one so I had to use a regular bowl)

- Raw Vegan Blueberry Cheesecake

Make the filling now by combining raw cashews, shredded coconut, pineapple preserves (you can use other fruit sauces too, such as green grape sauce) and lemon juice.

- Raw Vegan Blueberry Cheesecake

Blend until it’s relatively smooth, then add the olive oil.

- Raw Vegan Blueberry Cheesecake

Blend again until it’s smoother.

Finally, add the blueberries and blend.Now, it should be very creamy.

- Raw Vegan Blueberry Cheesecake

Spoon it on the top of the crust.

- Raw Vegan Blueberry Cheesecake

Either put it in the freezer for a couple of hours or in the fridge for a day.

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

- Raw Vegan Blueberry Cheesecake

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