Raw Blueberry Cheesecake
on Oct 01, 2024
I love eating without heating! This Raw Blueberry Cheesecake is a quick, easy, and healthy dessert you can make without even turning on your oven. With a rich, nutty crust and a creamy blueberry filling, it’s the perfect guilt-free treat for any occasion.
Why I Love This Recipe
Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here with another delightful raw dessert—Raw Blueberry Cheesecake! Not only is this cheesecake naturally sweetened with dates and full of vibrant blueberries, but it also requires no baking at all. That’s right—no oven, just pure plant-based goodness. I love how simple it is to make, yet it looks and tastes like a decadent dessert that took hours to prepare.
This recipe is also a great option if you’re looking for something fresh and light. With the creamy cashew filling and the wholesome oat-date crust, it’s both nourishing and satisfying. The best part? You can prepare it ahead and store it in the freezer, ready to impress your guests at a moment’s notice!
Key Ingredients
- Oats: These form the base of the crust, adding a wholesome, nutty flavor. If you’re strictly following a raw food diet, you can use sprouted oats.
- Dates: Naturally sweet, dates bind the crust together and also add sweetness to the creamy filling. They’re full of fiber and nutrients, making this dessert as healthy as it is delicious.
- Cashews: Soaked raw cashews give the cheesecake its creamy, rich texture without needing any dairy. They’re also packed with healthy fats and protein.
- Frozen Wild Blueberries: These are the star of the show, adding a burst of natural sweetness and vibrant color to the filling. Blueberries are rich in antioxidants and vitamins.
- Lemon Juice: Adds a bright, tangy note that balances the sweetness and enhances the overall flavor of the cheesecake.
- Vanilla Bean Powder: This adds a warm, rich depth of flavor that complements the sweetness of the dates and the tartness of the blueberries. It’s a great way to elevate the flavor without using vanilla extract.
The Process
To make this Raw Blueberry Cheesecake, start by soaking your cashews for 4-6 hours to achieve a super smooth and creamy filling. For the crust, process the oats, cinnamon, and vanilla powder into a flour-like consistency in a food processor fitted with the “S” blade. Add the pitted dates and process until the mixture forms a dough-like ball. Press this dough evenly into the bottom of a cheesecake pan to form the crust.
Next, prepare the filling. Drain and rinse the soaked cashews, then process them in the food processor until smooth. Add the dates and continue processing. Finally, add the blueberries, non-dairy milk, and lemon juice, and process until smooth and creamy. Pour the filling evenly over the crust, smoothing the top with a spatula. Sprinkle with unsweetened coconut if desired, and place the cheesecake in the freezer until firm.
Once it’s set, slice and enjoy your raw, plant-based masterpiece!
Chef’s Tips
- Be sure to soak your cashews for at least 4-6 hours to achieve a super smooth and creamy filling.
- This cheesecake freezes beautifully, so you can make it in advance and have a ready-to-serve dessert for any occasion.
- For extra flavor and texture, sprinkle the top with unsweetened coconut, or add fresh berries for a pop of color.
How to Store Raw Blueberry Cheesecake
Store your Raw Blueberry Cheesecake in the freezer for up to two weeks. When ready to serve, let it sit at room temperature for about 10-15 minutes to soften slightly before slicing.
Frequently Asked Questions
Yes! You can substitute cashews with macadamia nuts or almonds, but cashews provide the creamiest texture.
Frozen wild blueberries are recommended for their intense flavor and color, but you can use fresh blueberries if they’re in season.
To make it nut-free, you could try replacing the cashews with silken tofu or coconut cream for a similar texture.
Serving Suggestion
This Raw Blueberry Cheesecake is perfect on its own, but you can also serve it with a dollop of coconut whipped cream or a drizzle of date syrup for extra indulgence. Pair it with a fresh fruit salad for a light and refreshing dessert.
Summary
This Raw Blueberry Cheesecake is a no-bake, healthy dessert that’s as delicious as it is easy to make. With a date and oat crust, creamy cashew filling, and bursting with wild blueberries, it’s the perfect sweet treat for any occasion. Naturally sweetened and full of plant-based goodness, this cheesecake will impress everyone without turning on the oven!
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Raw Blueberry Cheesecake
Equipment
- Food processor
- Chessecake pan
Ingredients
Crust
- 2 cups oats, if you are strictly following a raw food diet, use sprouted oats
- 12 ounces dates, about 2 cups
- 1 Tbsp cinnamon
- 1 tsp vanilla powder
Filling
- 3 cups frozen wild blueberries, defrosted
- 12 ounces dates, about 2 cups
- 3 cups raw cashews, soaked
- 1 cup unsweetened non-dairy milk
- ¼ cup lemon juice
- Optional Topping: unsweetened low-fat coconut
Instructions
- Soak cashews for at least 4-6 hours to achieve a super smooth and creamy filling.
- In a food processor fitted with the “S” blade, process the oats, cinnamon and vanilla bean powder into a flour-like consistency.
- Add the pitted dates and continue processing until the food processor starts a ball begins to form, and the ingredients are fully combined.
- Empty the food processor into a cheesecake pan and press the dough evenly on the bottom.
- Drain and rinse the cashews.
- In a food processor fitted with the “S” blade, process the cashews until smooth then add the dates and process again.
- Add remaining ingredients and process until smooth.
- Pour evenly over the crust.
- Sprinkle the top with unsweetened coconut, if desired.
- Place in the freezer until firm.
Notes
- Soak the Cashews: Be sure to soak your cashews for at least 4-6 hours to achieve a super smooth and creamy filling.
- Make Ahead: This cheesecake freezes beautifully, so you can make it in advance and have a ready-to-serve dessert for any occasion.
- Topping Ideas: For extra flavor and texture, sprinkle the top with unsweetened coconut, or add fresh berries for a pop of color.
