Raw Vegan Blueberries Cheesecake [en]

Who doesn’t love a good baked cheesecake? It is creamy, velvety, not overly sweet and tangy! But what about a vegan cheesecake? The first I had one was when we were invited to a vegan potluck. And let me tell you it was love from the first bite. It was everything a good dessert should be. But at the same time it was kind of healthy. Ever since that day, this dessert became a regular at our table.

This cheesecake has no refined sugar and obviously no diary products. Also the curst is gluten free which is great from those who are on a gluten free diet. I’m not. But having a gluten free dessert is not bad at all.

If I haven’t tempted you enough yet. Let me say that this cake is easy to make and almost fool proof. So what are you waiting for? Give it a go and you won’t regret it.

A detailed video recipe in English is here:

 

Ingredients:

For the crust:

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 7 pitted dates
  • 2 tbs coconut oil
  • dash of salt

For the filling:

  • 2 1/2 cup soaked raw cashews
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 2 tbs lemon juice
  • zest of 1 lemon
  • 1 tbs vanilla essence
  • 1 cup frozen blueberries

Tips:

  • Make sure all the nuts you are using are not salted or toasted
  • The cashews need to be soaked for at least 4 hours and preferably overnight to make sure you’ll get the creamy texture at the end.
  • You can adjust how many dates you are using depending on the variety and size of them. I used medium sized ones.
  • You can adjust how much maple syrup you want to add depending on how sweet you like it.
  • You can use fresh berries if you want. But be mindful of its water content so as not to ruin the thickness of your filling.
  • You can use other kind of berries if you wish to.
  • The cheesecake should be placed in the freezer for at least 4 hours and preferably overnight so that it will firm nicely.
  • You need to take the cheesecake out and leave it for half an hour at room temperature before serving it.
  • You can serve the cake frozen, half frozen or even thawed.
  • You can put the remaining cake back in the freezer or in the fridge if you don’t want a frozen texture.

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