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Made with natural, low-glycemic sugars and plenty of other wonderfully healthy ingredients like activated nuts, superfoods of dried berry powders such as acai, pomegrante, maca and cacao, this cheesecake is full of enzymes, minerals and amino acids. Raw desserts are the best.

Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

$2.99
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Calories

460

Serves

8

Ingredients You Need for Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

For the Filling:
  • 1 cup raw cashews, soaked
  • Juice of one lemon
  • 1/3 cup coconut oil, melted
  • 1 tablespoon tahini
  • 1 teaspoon vanilla essence
  • 5-10 dates
  • 1/2 cup mashed banana (2 or 3 bananas, peeled and mashed with a fork)
  • 2 cups fresh blueberries
  • 1/3 cup açaí powder

For the Crust:

  • 2/3 cup cacao nibs
  • 1/2 cup raw walnuts
  • 5-10 dates
  • 1 teaspoon vanilla essence

How to Prepare Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

  1. To make crust, set aside 1/4 cup of the cacao nibs. Place remaining nibs, walnuts, dates, and vanilla in a food processor and grind until crumbly dough has formed. Check moisture level by pinching the dough to ensure it sticks - if not, blend in a little water, a teaspoon at a time. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.
  2. To make filling, in a food processor or blender, mix the cashews with the juice, nectar, and oil. Blend until completely smooth. Add acai, vanilla, banana mash, tahini, dates, salt, and half the blueberries. Blend again.
  3. To assemble, in a 9 inch springform pan, distribute crust mixture evenly and press down to form a compact flat layer. Pour filling on top. Cover, and place in freezer for about an hour. Remove the chilled cake and decorate with the remaining blueberries, pressing down slightly to make them stick. Re-cover and freeze for another 2-3 hours. To serve, release cake from pan and defrost for 3-4 minutes to soften.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 3683 | Total Carbs: 512 g | Total Fat: 176 g | Total Protein: 61 g | Total Sodium: 106 g | Total Sugar: 367 g Per Serving: Calories: 460 | Carbs: 64 g | Fat: 22 g | Protein: 8 g | Sodium: 13 mg | Sugar: 46 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Judy Moosmueller

See My Recipes

Hi, I am Judy. Food is one of my greatest passions, and I love how it magically connects people. With my blog, Beetroot In My Cake, I want to give inspiration and awareness for simple but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment, and always eat with joy and gratitude.

Comments

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  1. The recipe has some errors. How much banana? 1/2 cup or 2-3 bananas? Recipe says 92-3 bananas. Also in step 2, it says to add nectar but no nectar is listed in the ingredient list.