Recipes
Raw Vegan Blueberries Cheesecake
June - 3 - 2018
12 pieces
Preparation: one hour
Cooking: 4-6 hrs in Freezer
Who doesn't love a good baked cheesecake? It is creamy, velvety, not overly sweet and tangy! But what about a vegan cheesecake? The first I had one was when we were invited to a vegan potluck. And let me tell you it was love from the first bite. It was everything a good dessert should be. But at the same time, it was kind of healthy. Ever since that day, this dessert became a regular at our table.
This cheesecake has no refined sugar and obviously no dairy products. Also, the crust is gluten free which is great for those who are on a gluten-free diet. I'm not. But having a gluten-free dessert is not bad at all.
If I haven't tempted you enough yet. Let me say that this cake is easy to make and almost foolproof. So, what are you waiting for? Give it a go and you won't regret it.
12 pieces
Preparation: one hour
Cooking: 4-6 hrs in Freezer
Ingredients
For the crust:
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1/2 cup almonds
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1/2 cup walnuts
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7 pitted dates
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2 tbs coconut oil
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dash of salt
For the filling:
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2 1/2 cup soaked raw cashews
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1/2 cup coconut milk
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1/4 cup coconut oil
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1/2 cup maple syrup
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2 tbs lemon juice
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zest of 1 lemon
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1 tbs vanilla essence
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1 cup frozen blueberries
Method
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Place the walnuts and almonds in a food processor and process that until finely chopped.
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Add the pitted dates, coconut oil and a dash of salt and process again until all chopped and well combined.
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Brush the bottom and sides of a springform pan with coconut oil.
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Place the crust mixture, spread and press firmly to the base then put it to the side.
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In a high-speed blender place all the filling ingredients except for the blueberries and blend everything together until a thick mixture is formed and everything is well blended.
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Take one third of the mixture and pour it on top of the crust making sure you spread it evenly.
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Back to the blender place one half of the blueberries in the blender and blend everything together.
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Take one half of the mixture and pour in the pan and spread evenly
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Back to the blender place the remainder of the blueberries and blend again.
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Pour all the mixture in the pan and spread evenly.
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Cover the pan with a cling form wrap and put it in the freezer for at least 6 hours.
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Before serving take the pan out of the freezer and let it stand for at least half an hour before serving.
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Decorate the cake with more blueberries and some desiccated coconut
Tips:
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Make sure all the nuts you are using are not salted or toasted
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The cashews need to be soaked for at least 4 hours and preferably overnight to make sure you'll get the creamy texture at the end.
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You can adjust how many dates you are using depending on the variety and size of them. I used medium sized ones.
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You can adjust how much maple syrup you want to add depending on how sweet you like it.
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You can use fresh berries if you want. But be mindful of its water content so as not to ruin the thickness of your filling.
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You can use another kind of berries if you wish to.
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The cheesecake should be placed in the freezer for at least 4 hours and preferably overnight so that it will firm nicely.
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You need to take the cheesecake out and leave it for half an hour at room temperature before serving it.
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You can serve the cake frozen, half frozen or thawed.
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You can put the remaining cake back in the freezer or in the fridge if you don't want a frozen texture.
Taboon Bakery
Taboon Bakery is the platform to showcase Rusaila Bazlamit’s passion for baking. Rusaila’s baking is influenced by her mixed heritage from the... more
