This raw blueberry cheesecake is super simply to make, gluten-free, dairy-free, vegan, paleo…and one of my favorite holiday and special occasion desserts.
Ingredients
For the bottom:
45 g coconut sugar powdered
80 g almond flour
10 g coconut flour
25 g walnuts
15 ml coconut oil
15 ml plant milk
1/4 tsp pink himalayan salt
For the cream:
100 g cashews soaked
70 g coconut cream
40 ml maple syrup
20 ml lemon juice
15 g freeze dried blueberry powder
40 g coconut oil melted
4-5 drops vanilla extract
A pinch of pink himalayan salt
Decoration:
Onion flowers
Fresh blueberries
Coconut whipping cream
Instructions:
- Place all of the crust ingredients in a food processor except coconut oil and plant milk. Mix all together. Lastly add the coconut oil and plant milk, mix to combine until dough comes together..
- Place the crust mixture in a 18 cm round cake mould and gently flatten it with your fingers on the bottom of the pan.
- For the cheesecake filling, place all ingredients ( cashews need to be soaked for 4 hours and then strained) in a high-powered blender except coconut oil. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.
- Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 1-2 hours until thick enough to remould.
- Decorate your cake with coconut whipping cream, fresh blueberries and onion flowers.
Our raw dessert books you might like:
GOURMET RAW CAKEBOOK
RAW FIKA