Raw Vegan Blueberry Cheesecake with Raspberries – Easy No-Bake

Raw Vegan Blueberry Cheesecake with Raspberries - Easy No-Bake
Raw Vegan Blueberry Cheesecake with Raspberries – Easy No-Bake

Raw Vegan Blueberry Cheesecake with Raspberries – Easy No-Bake

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Raw vegan cheesecakes are our favorite cakes! Full of fresh fruit and berries, healthy and filling, and you feel so well after eating a piece. Who can say that about regular cakes? Not me!

This is a fresh and incredibly tasty cheesecake with blueberries and raspberries. It’s easy to make, beautiful to the eye and tastes amazing! Put this on the table at any party and it will be a decoration in itself.

Ingredients to a cake, about 22-23 cm:

Crust:
  • 1 cup almonds
  • 10-12 dates, or a few more
  • 4 tbsp shredded coconut
  • 1 tsp vanilla extract

Cheesecake:

  • 200 grams raw cashew nuts, soaked for a few hours or overnight
  • 300 grams frozen blueberries, thawed (use the ones that are blue all through, not white inside)
  • 1 can (400 ml) coconut milk (chill and use only the thick cream on top, or buy coconut cream)
  • 1/2 cup melted coconut oil
  • 4 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • For decoration: fresh berries, chopped nuts, cacao nibs, lemon balm leaves etc

This is how you do it:

  1. Add the almonds to a food processor and process until coarsley chopped. Add the rest of the ingredients and process until you can make a firm ball with a little piece of the “dough”. Add a few more dates if the crust seems to crumbly.

    Line a cake pan wth  parchment paper and spread the crust into the pan. Even the surface and set aside in the fridge or freezer while making the cake filling.

  2. Drain the cashews and add them to a high power blender, together with the rest of the ingredients. Blend for several minutes, until the batter is silky smooth. Use a tamper if needed, and add some coconut milk if the batter is too thick. It should be like a thick pancake batter.

  3. Adjust the tast with more vanilla or maple syrup if needed, or more lemon juice if the batter is too sweet. Pour the batter into the cake pan  and place the cake in the freezer for 3-4 hours or overnight.

    Take the cake out 15-20 minutes before serving, and decorate with fresh berries or whatever you think looks nice on top of the cake. Maybe blueberries, raspberries or strawberries, and some melted white vegan chocolate drizzled on top for the colors of 4th July?

    Check out our other vegan cakes and desserts in our cake library.

Raw Vegan Blueberry Cheesecake with Raspberries - Easy No-Bake
Raw Vegan Blueberry Cheesecake with Raspberries – Easy No-Bake

5 Easy Raw Vegan Cakes That Are Pure Duliciousness

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