VEGAN & GLUTEN FREE BLUBERRY CHEESECAKE
This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!
This no-bake blueberry cheesecake is going to be a new favorite around your house. It’s hard to resist the creamy cheesecake layers, especially with that tangy blueberry topping. I’m pretty sure no-bake, raw vegan cheesecakes are my new favorite thing. I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures.
Ingredients
For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt
For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside)
Directions
Step 1 : In a high speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with you fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
Step 2 : Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
Step 3 : Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
Step 4 : Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries. Enjoy!
My video is at DLive
BEAUTIFUL! Hope you are doing well.
Perfect! I'm gonna be trying this for sure. Chz cake was always one of my favorites but I haven't eaten it in years do to changing my diet. Thanks for the post and a chance at chz cake once more!
wow, This is really amazing, great video with excellent information and delicious food
Wonderfull 🤗🤗
:)))
Sounds yum! Your presentation is really attractive, keep making more :)
thank you so much :)
Great resipi. Some water coming in my mouth.
Mam can u please upvote and follow me , if u can. Dont angry if u dont like this.
Is Blueberry Organic Powder is also good there to use it in ?
If I not have fresh berries.
yeahhh its good!! you can use fresh :D
Yes .. fresh is the best.... but sometimes there is a situation where I not have possible to get fresh berries, but there is blueberry powder... :))
Amazing colors! Excellent work once again - congrats !
By the way, would never ask to be upvoted in my life. But maybe you can just have a look at the blog from @kleryk200 - really think he does a great job and you might be interested. Anyway sorry if this was out of the contest. Tks!
aww thanks so much Roger!
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That must be delicious..yumm
yeah its soo yummy!!! my fav!!