Raw Blueberry Cheesecake
This raw blueberry cheesecake recipe is vegan, raw, gluten free, dairy free, no-bake, grain free, easy and delicious!
Ingredients
Crust Ingredients
2 Cups Slivered Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon
Cheesecake Layer
2 1/3 Cups Pre-Soaked Cashews
1/4 Cup Coconut Oil
1/4 Cup Agave Nectar, Maple Syrup or Honey
1 Tsp Vanilla Extract
Juice of 1/2 a Lemon
Blueberry Topping
1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
1/4 Cup Agave Nectar, Maple Syrup or Honey
1/4 Cup Coconut Oil
Directions
- First, pre-soak cashews and dates separately overnight.
- Spray an 8×8 baking dish with a healthy non-stick oil.
- Place all crust ingredients into your food processor and pulse until dough-like.
- Add dough into your baking dish and press down evenly.
- Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Layer on top of your crust evenly.
- Place all blueberry topping ingredients into your food processor and pulse until mixed.
- Layer on top of your cheesecake layer evenly.
- .....
- Go to Raw Blueberry Cheesecake @ www.damyhealth.com for full directions