Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

For the crust:
1 cup pecans or walnuts
1 cup pitted medjool dates
1/2 cup oats
pinch of salt

For the filling:
2 cups cashews- soaked 4 hours
1 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
1/4 cup coconut oil (melted)
1 cup blueberries
2 teaspoons vanilla extract
pinch of salt

For jam topping:
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon chia seeds

Pulse crust ingredients until they stick together well, press into a springform pans (or 3-4 mini pans).

Add all filling ingredients to a food processor or blender and blend until smooth. Pour into pans over crust, freeze 6 hours.

Let cheesecake sit out of freezer 10 minutes before slicing and serving .

Blend jam ingredients and pour over cheesecake before serving.

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