Raw Vegan Wild Blueberry Cheesecake

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Raw Vegan Wild Blueberry Cheesecake

Here we go again.. another cake for you to enjoy! Wild blueberry season in Ontario is my absolute favourite. They’re little bundles of joy that have the perfect amount of sweetness. Blueberries are antioxidant-rich, meaning they combat free radicals in the body that can damage cellular structures, as well as DNA. The cheesecake filling is made simply with cashews, almond milk (although you can use other types of nut milk or coconut milk), and maple syrup (or other natural sweetener of your choice). I made this cake for the first time with my 6-year-old nephew and 4-year-old neice, instructing them along while they did all the steps. I was impressed by their skills and if they can make it, so can you! Enjoy!

Wild Blueberry Cheesecake
Serves 8
A delicious raw, vegan, gluten-free, dairy-free, refined sugar-free seasonal cheesecake. Recipe uses a 6" spring-form pan and a food processor fitted with an S-blade.
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Crust
  1. 1 cup raw almonds
  2. 8 medjool dates, pitted
  3. 1 tbsp coconut oil
  4. Couple pinches of pink himalayan salt
Cheesecake filling
  1. 2 cups cashews (recommended to be soaked 1/2 hour - 2 hours)
  2. 1 cup almond milk (or other nut milk of your choice or coconut milk)
  3. 1/2 cup maple syrup (or other natural sweetener of your choice)
  4. 1 tsp pure vanilla extract
Blueberry layer
  1. 2 cups wild blueberries (plus additional blueberries for garnishing the cake)
  2. 1 tbsp coconut oil
To make the crust
  1. First pulse the almonds in your food processor until finely ground. Add remaining ingredients and process until the crust ingredients are completely combined. Press the crust mixture into a 6" spring-form pan and set aside in the freezer while you get started on the next layer.
To make the cheesecake layer
  1. Process all cheesecake layer ingredients in a food processor until smooth. Make sure that the nuts are completely blended. This will take at least 1 - 2 minutes to process. Once blended, add the cheesecake layer on top of the crust and freeze for 4 - 5 hours until set.
To make the blueberry layer
  1. Process all blueberry layer ingredients in a food processor until smooth. Add the blueberry layer on top of the cheesecake filling. Freeze until ready to serve. Garnish the top of the cake with additional blueberries. Enjoy!
Notes
  1. While I use a food processor for all three layers in this recipe, you could use a high-speed blender for the cheesecake filling and blueberry layer. This cake is best consumed after being out of the freezer for 20 - 30 minutes. It will be a bit icy in texture.
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Summary
Recipe Name
Wild Blueberry Cheesecake
Published On
Average Rating
5 Based on 4 Review(s)

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