one green planet
one green planet

This decadent paleo Blueberry Cheesecake is also raw vegan and gluten-free! It is made with a chewy date and pecan base that is topped with creamy vegan blueberry cashew cream cheese that tastes just like the real thing. It gets all of its sweetness from the dates, blueberries, and a pinch of stevia making it sugar-free and bursting with fiber and antioxidants. Paleo Blueberry Cheesecake is an excellent make-ahead dessert that can be left in the freezer in an airtight container for several months. It is perfect to have on hand for unexpected company. If you are not planning on entertaining any time soon, you can make it into 12 tarts using a muffin tin. Try it out! You won’t be disappointed.

Raw Paleo Blueberry Cheesecake [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

12

Ingredients You Need for Raw Paleo Blueberry Cheesecake [Vegan, Gluten-Free]

For the Filling:
  • 2 cups raw cashews
  • Juice of one lemon
  • 1/2 teaspoon stevia
  • 6 tablespoons coconut oil
  • 1/2 teaspoon vanilla
  • 1 1/2 cups wild blueberries

For the Base:

  • 1/2 cup dates, roughly 5
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/4 teaspoon stevia
  • 1/4 teaspoon salt
  • 2-4 teaspoons water, optional

How to Prepare Raw Paleo Blueberry Cheesecake [Vegan, Gluten-Free]

  1. Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
  2. To make the base, place the dates, pecans, shredded coconut, stevia and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 teaspoons of water. The base is ready when you can roll it into a ball that stays together.
  3. Press the base mixture into a 7-inch springform pan or 12 muffin liners. Place it in the freezer and chill while you prepare the filling.
  4. To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high-speed blender or food processor and process until silky smooth.
  5. Remove the chilled base from the freezer and top with 2/3 or the vegan cashew cream cheese and return to the freezer to set.
  6. Add 1 cup of blueberries to the remaining filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.
  7. Before serving, defrost the blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Total Calories: 3176 | Total Carbs: 202 g | Total Fat: 260 g | Total Protein: 50 g | Total Sodium: 56 g | Total Sugar: 113 g (Per Serving) Calories: 265 | Carbs: 17 g | Fat: 22 g | Protein: 4 g | Sodium: 5 g | Sugar: 9 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.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Jesse Lane Lee

See My Recipes

Quick and easy snacks and lunches to power your day.

Jesse Lane Lee, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author, and wellness writer. She is the founder of Jesse Lane Wellness, a web‑based holistic nutrition practice and holistic recipe resource. Jesse Lane is passionate about nutrition and helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health. She recently released a new cookbook called Healthy Dairy Free Desserts which contains over 30 recipes with pictures.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  2. This look absolutely delicious! Thank you for the recipe. i\’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It\’s the only diet I\’ve come across that cuts out food groups, yet still focusses on everyone\’s need to eat great food.

    I\’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I\’ve written about one of my favourite cookbooks: https://cookbook-reviews.net/review-the-paleo-recipe-book/

Load More...