This raw blueberry cheesecake is sweet, dense, and decadent. The cheesecake is a mixture of cashews, cocoa butter, and hemp seeds, set atop a walnut-date crust, and then topped with a tart blueberry topping. In addition to being delicious, it's gorgeous!

Almost Raw Blueberry Cheesecake [Vegan, Gluten-Free]

$2.99
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Serves

8 slices

Ingredients

For the Crust:

  • 1 cup walnuts
  • 1 cup pitted Medjool dates
  • 1/2 teaspoon ground cinnamon

For the Filling:

  • 2 cups raw cashews, soaked at least 5 hours, drained, and rinsed
  • 1/4 cup hemp seeds
  • 1/4 cup cocoa butter
  • 1/2 cup maple syrup or liquid sweetener of your choice
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 cups frozen blueberries, thawed
  • 2 tablespoons fruit-only blueberry preserves
  • 1 tablespoon tapioca starch, plus 1 tablespoon water
  • 1 teaspoon lemon juice

Preparation

  1. Place the blueberries, preserves, and lemon juice into a saucepan and simmer until hot.
  2. Mix the tapioca with the water so you have a slurry and slowly pour into the mixture, stirring gently until it thickens. Remove from heat and set aside to cool.
  3. Place all crust ingredients in a food processor and process until the mixture forms a sticky mass that holds together when you pinch it.
  4. Line a 6-inch spring-form pan with parchment or wax paper.
  5. Press the crust dough into the pan and push it up the sides a bit, as evenly as possible.
  6. Melt the cocoa butter on the stove top on low, whisking continuously. Heat until just melted. Remove from heat and set aside.
  7. Add the filling ingredients, including the melted cocoa butter, to a blender and blend until smooth. Add small amounts of water if needed to get a smooth texture, scraping down the sides as you go.
  8. Pour over the crust and place in the freezer to set for about 1 hour.
  9. Remove the cake from the freezer, spoon the topping over it and place back into the freezer. Freeze overnight to set.
  10. Remove cake from freezer and remove it carefully from the spring-form pan. Wait about 30 minutes for it to soften. Serve.


About The Author

Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

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