• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
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  • per
    Yield
  • 350
    cal
    Calories
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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:

  1. Process almonds, dates, and salt in a food processor until a sticky dough forms.
  2. Press the mixture into the bottom of a springform pan to form the crust.
  3. Blend soaked cashews, blueberries, coconut oil, maple syrup, and lemon juice until smooth and creamy.
  4. Pour the filling over the crust and smooth with a spatula.
  5. Freeze the cheesecake for at least 4 hours or until firm.

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Vegor “The scientist”

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