Raw Blueberry Cheesecake
(vegan & gluten-free)
8-inch / 20 cm springform cake pan
Ingredients
Crust:
1 1/2 cup walnuts (or pecans / almonds)
1 1/2 tsp ceylon cinnamon
a tiny pinch of salt
6-8 fresh dates, pitted
Filling:
2 cups / 225g cashews (soaked overnight)
1 big lemon, juiced
3/4 cup blueberries (I use wild blueberries)
1/2 cup coconut milk
2/3 cup coconut oil, melted
3-5 tbsp organic honey (or maple syrup)
(2 tbsp acai powder)
1 tsp vanilla powder
Toppings:
blueberries and edible flowers
notes: I added some acai powder to the filling to make this even more berrylicious, but you can leave it out as it’s just a bonus. I recommend tasting the filling as you make it, so you can add more lemon, blueberries, or sweetener, if you feel like it!
Directions :
1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed.
4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.
(vegan & gluten-free)
Ingredients
Crust:
1 1/2 cup walnuts (or pecans / almonds)
1 1/2 tsp ceylon cinnamon
a tiny pinch of salt
6-8 fresh dates, pitted
Filling:
2 cups / 225g cashews (soaked overnight)
1 big lemon, juiced
3/4 cup blueberries (I use wild blueberries)
1/2 cup coconut milk
2/3 cup coconut oil, melted
3-5 tbsp organic honey (or maple syrup)
(2 tbsp acai powder)
1 tsp vanilla powder
Toppings:
blueberries and edible flowers
notes: I added some acai powder to the filling to make this even more berrylicious, but you can leave it out as it’s just a bonus. I recommend tasting the filling as you make it, so you can add more lemon, blueberries, or sweetener, if you feel like it!
Directions :
1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed.
4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.
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