Raw vegan blueberry cheesecake

Raw vegan blueberry cheesecake

This raw vegan blueberry cheesecake will melt in your mouth

Prep Time45 mins

Cook Time4 hrs

Total Time4 hrs 45 mins

Course: Dessert

Servings: 6 mini slices

Calories: 227kcal

Ingredients

CAKE CRUST

·         1/3 cup peanuts OR 1/2 cup sunflower seeds (60 g)

·         8 small dates (60 g)

CHEESECAKE CREAM

·         2/3 cup cashews (100 g)

·         1/3 cup + 1 tbsp coconut yogurt (100 g)

·         3 tbsp agave syrup or maple syrup (60 g / 45ml)

·         1/4 cup coconut milk or almond milk, soy milk etc (60 ml)

·         1 cup blueberries + more for decoration (150 g)

Instructions

          1.     Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft

2.    Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Put in the freezer

3.    Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender

4.    Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries.You can also add 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color

5.    Spread 1/2 of the light cream on the crust and put it in the freezer for about half an hour

6.    Spread the purple cream on top and freeze again for half an hour

7.    Finally, add the remaining light cream on top and decorate with some blueberries

8.    Freeze again for at least 3 hours (better overnight)

9.    Let the cake thaw before you enjoy it

Source  https://elavegan.com

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