Posted inAll Recipes, Snacks & Sweets, Vegan

Raw Blueberry Cheesecake

Inspiration Hunters

April 21, 2023

4 min read

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This tasty healthy Raw Blueberry Cheesecake has a rich nutty crust and creamy fulling with sweet blueberries topping. This cheesecake is so tasty and perfect to make in summer days.

Blueberries are superfood. They are full of Antioxidants and Vitamins. They can help our body reduce belly fat, improves vision, prevent cancer and enhances mood. Not only that, but they are also low in calories and so delicious.

Place parchment paper in spring form pan. Set aside.
For the crust- Place in food processor all ingredients and blend until it comes together into a sort of sticky dough. Press the crust dough evenly along the bottom of the prepared pan.
For the cheesecake- Slightly pull apart the bean, then hold the top of the bean down to the board with your left pointer finger and thumb. Turn your knife perpendicular to the bean and run the knife blade side down from the curled top of the bean to the bottom of the bean. Place all ingredients in to the blender and blend until smooth. Pour it over the crust and set aside.

For the blueberry layer – In a small pan, heat frozen blueberries with chia seeds and rice syrup. Let it cooked for 5 minutes, then set aside and let cool completely.
Rinse out the blender, and add the cooked blueberries and chia seeds to it. Blend until smooth, and then pour over the other layers. Place cheesecake in the freezer to set for at least 3 hours. Enjoy!

Raw Blueberry Cheesecake

This tasty healthy Raw Blueberry Cheesecake has a rich nutty crust and creamy fulling with sweet blueberries topping. This cheesecake is so tasty and perfect to make in summer days.

If you love this recipe, let me know with a 5-star rating!

5 from 1 vote

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Prep Time 10 minutes mins

40 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Calories 583 kcal

Equipment

NutriBullet

Springform

Ingredients

  

1x2x3x

For the crust

• 1 cup Medjool dates pitted
• 1 cup Almond flour
• 1/3 cup Coconut oil

For the cheesecake

• 2 cups Vegan Cream Cheese
• 1/3 cup Coconut milk
• 2 tbsp Rice syrup
• 1 Vanile bean

For the blueberry layer

• 1 cup frozen blueberries
• 1 tbsp chia seeds
• 1 tbsp rice syrup

Topping

• 1 cup blueberries

Instructions

 

• Place parchment paper in spring form pan. Set aside.

For the crust

• Place in food processor all ingredients and blend until it comes together into a sort of sticky dough. Press the crust dough evenly along the bottom of the prepared pan.

For the cheesecake

• Slightly pull apart the bean, then hold the top of the bean down to the board with your left pointer finger and thumb. Turn your knife perpendicular to the bean and run the knife blade side down from the curled top of the bean to the bottom of the bean.
• Place all ingredients in to the blender and blend until smooth. Pour it over the crust and set aside.

For the blueberry layer

• In a small pan, heat frozen blueberries with chia seeds and rice syrup. Let it cooked for 5 minutes, then set aside and let cool completely.
• Rinse out the blender, and add the cooked blueberries and chia seeds to it. Blend until smooth, and then pour over the other layers.
• Place cheesecake in the freezer to set for at least 3 hours.
• Enjoy

Video

@inspirationhunters

Vegan cheesecake 🖤

♬ I’m Good (Blue) – Cupido

Nutrition

Calories: 583kcalCarbohydrates: 46gProtein: 10gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 302mgPotassium: 244mgFiber: 10gSugar: 31gVitamin A: 64IUVitamin C: 5mgCalcium: 128mgIron: 3mg

Keyword almond

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