55.6K Views 12 years ago

Raw Paleo Blueberry Cheesecake
[Vegan, Gluten-Free]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo!

Dairy Free

Vegan

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... Read More

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

Order with Instacart Download Our App

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

Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
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.
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.
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.
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.
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.
Before serving, defrost the blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.

Nutritional Information

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