Are you ready for the most delicious Blueberry Cheesecake you have ever had?!? I originally created this recipe for people who were nervous about trying raw desserts for the first time. It was a massive hit! With it’s fresh & fruity flavor and smooth & creamy texture, your taste buds won’t be able to get enough!
Raw Blueberry Cheesecake
soak time: 2 hours
prep time: 20 mins
freeze time: 4 hour
CRUST INGREDIENTS
1 cup almonds
6 deglet noor dates
dash of salt
¼ teaspoon cinnamon
DIRECTIONS
Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini silicone molds. Set aside.
FILLING INGREDIENTS
2 cups raw cashews (soaked for 2 hours)
8 medjool dates
2/3 cup refined coconut oil, melted
2 teaspoon vanilla extract
3 tablespoons lemon juice
2 cups blueberries
DIRECTIONS
Process all ingredients into a smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
GLAZE INGREDIENTS
1 cup blueberries
2 medjool dates
1 tablespoon refined coconut oil, melted
DIRECTIONS
Blend all ingredients with a blender. Evenly spread on top of filling. Freeze for 4 hours. Uneaten dessert can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Helpful Hint: This recipe is good with or without the glaze. If you are making a large cheesecake, I suggest putting on the glaze right before serving to prevent the top layer from running down the sides of the cake. (This happens less in mini molds.)
Leave a Reply