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Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:nuts
- Seasons:summer
- Cuisines:
- Courses:dessert,dairy-free
Recipe Description
Indulge in the creamy, lush, and vibrant flavors of this Vegan Blueberry Cheesecake, perfect for any occasion. Crafted with a nutrient-rich blend of nuts, fresh blueberries, and natural sweeteners, this cheesecake offers a delightful treat without any dairy. Its smooth, creamy texture paired with the natural tanginess of the blueberries and a hint of lemon makes every bite luxuriously satisfying. This dessert is not only a pleasure for the palate but also visually stunning, making it the perfect centerpiece for your festive gatherings or a sweet end to any meal.
Ingredients
- 1 1/2 cups raw cashews, soaked overnight
- 1 cup pitted dates
- 1 cup raw almonds
- 1/4 tsp sea salt
- 1 cup fresh blueberries
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup lemon juice
Steps:
- Process almonds, dates, and salt in a food processor until a sticky dough forms.
- Press the mixture into the bottom of a springform pan to form the crust.
- Blend soaked cashews, blueberries, coconut oil, maple syrup, and lemon juice until smooth and creamy.
- Pour the filling over the crust and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours or until firm.
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