Raw Blueberry Cheesecake
Enjoy this no-bake Raw Blueberry Cheesecake with a creamy cashew filling, sweet dates, and vibrant blueberries. A healthy, plant-based dessert that's easy to make!
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.