This raw vegan blueberry cheesecake is decadently delicious, free from dairy and gluten yet so easy to put together! 

BASE INGREDIENTS 

  • 1 cup almond 
  • 1 cup medjool dates (approx. 12) 
  • 1/4 cup shredded coconut 
  • 2 tbsp coconut oil 

WHAT TO DO 


  1. Line a springform cake pan (we used a 22cm one or you could use smaller pans or a slice pan) 
  2. Combine all ingredients in the food processor and process until a sticky crumble forms. 
  3. To test if sticky enough, pinch together a little of the mix, if it sticks together it is good. If not, gradually add a little water until it does. 
  4. Press base into lined pan of choice, spreading and pressing down evenly. 
  5. Put the base into the freezer to set while you create the next layer. 

MIDDLE LAYER 

  • 1 cup raw cashews (soaked overnight) 
  • 1 tbsp coconut oil 
  • 2 tbsp maple syrup 
  • 1/2 cup coconut cream 

WHAT TO DO 

  1. Combine all ingredients in the food processor and process until smooth.
  2. Remove base from freezer and spread cashew mixture evenly over the base. 
  3. Replace in the freezer to set while you create the top layer. (1/2 hour)  

TOP LAYER 

  • 1 cup raw cashews (soaked overnight) 
  • 1 cup blueberries 
  • juice of 1 lime 
  • 1 tbsp coconut oil 
  • 1 tbsp coconut water 

WHAT TO DO 

  1. Combine all ingredients into the food processor and process until smooth. 
  2. Remove base and middle layer from the freezer, ensuring the middle base is firmly set. 
  3. Spread top blueberry layer evenly over the middle layer. 
  4. Replace into the freezer to set, for at least an hour. 
  5. Top with fresh blueberries to serve. 


* Note: Cheesecake is best stored in the freezer, remove 1-2 hours before wanting to serve to allow to soften. 

What's Your Favorite Cheesecake Flavor?