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Blueberry Cheesecake - Summer Desserts - No Bake

June 20, 2018


 

Blueberry Cheesecake

Author: Laura Marquis

Recipe type: Dessert

Cuisine: Vegan / Raw

Prep time:  20 mins

Total time:  20 mins

Serves: 8

 

This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert.

Ingredients

Crust:

  • 1 cup almonds

  • 4 medjool dates

  • ¼ teaspoon cinnamon

  • Pinch of salt

Filling:

  • 2 cups raw cashews (soaked for 2 hours)

  • 8 medjool dates

  • ⅔ cup refined coconut oil, melted

  • 2 teaspoons vanilla extract

  • 3 tablespoons lemon juice

  • 2 cups blueberries

Glaze:

  • 1 cup blueberries

  • 2 medjool dates

  • 1 tablespoon refined coconut oil

Instructions

  1. Crust: Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of two small springform or 12 mini cheesecake molds. Set aside.

  2. Filling:Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread the filling onto the base. Set aside in the freezer.

  3. Glaze: Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread onto cheesecakes. Place in the freezer for 2 to 4 hours to firm up, then cut into wedges to serve.

     

     

     

     

     

     

     

     

     

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