This Raw Vegan Blueberry Cheesecake is ice cold and super refreshing, which makes it the ultimate summer cake for me. The fact that the cake is not baked and generally consists only of raw, natural ingredients, you can easily keep it in the freezer or fridge. The creamy cashew blueberry layer tastes just like ice cream and the crispy, nutty bottom completes the taste experience perfectly. You notice – this cake is an absolute favorite recipe from me.
200 g of walnuts
180 g dates
350 g cashews (soak in water for at least 4 hours)
Juice of a lime
2-3 tablespoons agave syrup (or other sweetness)
150 g melted coconut oil
300 g blueberries
Raw Vegan Blueberry Cheesecake
Put your walnuts and dates in a food processor and mix until a crumbly, soft mass is formed.
Place a piece of baking paper into your desired shape (I’ve used a square baking dish) and press your walnut date mix evenly onto the bottom of the mold and place it in your freezer.
Mix your softened cashews without water (I usually put them in water overnight or for at least 4-5 hours) with the lime juice, blueberries and coconut oil until a smooth mass is produced, which can take 3-4 minutes.
Now you can put your cheesecake cream on your crust and spread everything evenly.
The cheesecake comes again for about 2 hours in the freezer, before it can be decorated with fresh fruit.
Always bring the cheesecake out of the freezer for 10-20 minutes before consumption or keep it in the fridge.
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