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Oil-Free Blueberry Cheesecake
[Vegan, Gluten-Free]

Author Bio

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox... Read More

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Oil-Free Blueberry Cheesecake [Vegan, Gluten-Free]

4037

Dairy Free

This vibrant cheesecake is so much more than just another beautiful dessert. The sticky date crust is topped with a luxurious cashew cheesecake that's full of blueberries and a few scoops of vanilla protein powder that make each bite taste delicious and gives you the protein you need to succeed... Read More

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

For the Crust:

1 cup pitted dates
1/2 cup shredded coconut, unsweetened or almonds
1/4 cup coconut flour
3-5 tablespoons water

For the Cheesecake:

2 cups raw cashews, soaked
1/2 block silken tofu, soft
1/3 cup melted coconut butter or melted coconut oil
1/3 cup maple syrup
4-5 drops stevia
1 cup blueberries
1/4 cup almond milk
2 scoops vegan vanilla protein powder (optional)

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

Prepare the crust by processing the dates, coconut and coconut flour in your food processor or vitamix.
Add the water as needed, until you have a sticky consistency.
Transfer the mixture to a cheesecake pan or mini cheesecake molds and place them in the freezer while you make the cheesecake topping.
Blend all the filling ingredients, except for blueberries, until they're smooth and creamy.
Make sure your mixtures is smooth and then add the blueberries. Mix everything again until it's creamy and smooth.
Spread mixture over crust and freeze it for 12-24 hours.
Remove the cake from freezer and leave it outside for 10-15 minutes before cutting it. Keep it in the refrigerator, as the cheesecake starts to cool down it will get softer and creamier.

Notes

If you only plan to eat a little piece, leave half the cheesecake in the refrigerator and freeze the other half.

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.