This raw blueberry cheesecake is a cousin of vanilla and matcha vegan cheesecake. It is super-easy to make.
If possible use small wild blueberries, they contain more colour pigment and will give your cake an astonishing colour.
I often prepare it in advance and keep in the freezer. This raw blueberry cheesecake will stay there perfectly well for at least 3 months.
[For a small cake prepared in a 11 cm round spring-form]
- 6 dried apricots
- 50 g walnuts (¼ cup)
- 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
- 1 cup frozen wild blueberries, thawed + more for decoration
- 2 tsp. lemon juice
- 2 tbsp. melted coconut oil
- 2 tbsp. agave syrup or another liquid sweetener
- To make the bottom, chop the nuts and apricots in a blender until you get a sticky mass.
- Transfer it to the bottom of your small (11 cm diameter) round spring-form, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
- Rinse and drain the cashews.
- To make the filling, blend thoroughly all ingredients. Try. Add more syrup if you feel like it. We want a homogeneous and very soft filling, so blend long enough, about 5 minutes.
- Pour the filling onto the crust. Gently tap the spring-form on the table to smooth the surface.
- Decorate with berries.
- Place the cake in the in the freezer for 30 minutes in order to harden.
- Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form from the cake.
- Cut into 4 or 8 pieces and serve.
Nutritional information per serving
- Energy: 188 cal
- Carbohydrates: 16 g
- Fiber: 2 g
- Fat: 12 g
- Proteins: 4 g