There is nothing that screams “healthy for you” like a no bake,no dairy, raw, vegan and gluten free blueberry cheesecake. Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.

Here is a guide / tips and tricks to know while preparing a raw vegan cheesecake:

For the base you’ll need:

NUTS: – They have to be raw. Depending on the quantity of the recipe, you aren’t limited to only 1 type of nut. Feel free to mix it up.

BINDER /GLUE: – Dates are your best binders. If you don’t have a powerful food processor, just use your blender like I do. But make sure you place all your liquid ingredients near the blade to help lubricate and blend well.

FLAVOR: salt and vanilla extract or essence come in handy.

MORE BODY:– Unsweetened desiccated shredded coconut works wonders. This can also fall under the flavor section.

For the filling you’ll need:

CREAMY TEXTURE: Coconut milk works wonders here but only the white fatty substance at the top. The liquid that remains at the bottom is great for smoothies. Over night soaked up cashew nuts – (have to be raw) will also add a creamy rich texture to the filling and is part of the main ingredients, or you can soak the cashews in hot water for 15 mins to fasten the process, but make sure to drain the water before use.

FLAVOR:- Coconut oil, fresh or frozen fruit depending on the favor, Vanilla essence / extract, salt and either freshly squeezed lemon juice or white vinegar.

TASTING:- Either liquid sugar such as: maple syrup, honey, molasses, corn or glucose syrup, jam, or when you have non of the mentioned, normal castor sugar or a sweetener like Lakanto Monkfruit comes in handy too.

With those details in mind, lets go over the ingredients:

Prep time for the base: 6 mins   Prep time for the filling: 6 mins

Chill time: overnight

Yields: 1 cake Pan

Serves: 4 to 6 pax

Main Ingredients:

*For the base / crust*

  • 1 cup of mixed nuts =  {1/4 cup chopped blanched raw almonds + 3/4 cup chopped raw pistachios}
  • 1/2 cup of unsweetened desiccated shredded coconut
  • 1 cup of dates – pitted { seeds removed}
  • 1 teaspoon of vanilla essence
  • 1/2 teaspoon salt

*For the creamy filling*

  • 2 cups of raw cashew nuts ( soaked overnight)
  • 1 can of coconut milk = only need the top white creamy fat
  • 1/4 cup of coconut oil – melted
  • 1 Tablespoon of vanilla essence
  • 1/4 cup of white vinegar /OR/ freshly squeezed lemon juice
  • 3 Tablespoons of Lakanto monkfruit sweetener
  • 2 teaspoons of blueberry jam
  • 1 teaspoon of glucose syrup
  • 1 cup of “thawed” frozen blueberries.

*Garnish* – OPTIONAL

  • Blueberry jam
  • Thawed frozen blueberries
  • Cashew nuts

*Important tools used*

  • Powerful blender / OR/ Food processor
  • 7 inch (18 cm} spring form pan
  • Parchment paper
  • Icebox /OR/ Fridge
  • Measuring bowls/cups/spoons

Instructions:

For the base/crust

Step 1: I’m using a blender – place all the wet ingredients near the blade and the rest of the solid. Blitz and pulse everything together for about 4 to 6 mins. The consistency should be crumbly, and when you scoop and press a small amount of it between your fingers, they should stick together. Prep your spring form pan with parchment paper, and close the pan, cut out the excess hanging paper and discard that. Pour in all the crust base to the pan and with the help of your fingers, press down the crust and slightly up the sides too. Place it in the fridge to set for about 20 mins or until the filling is ready.

For the creamy filling

Step 2: In the same blender, add all the wet ingredients near the blade then the soaked nuts will be the last. Blitz everything together and until creamy and well blended. Remove the crust base from the fridge and pour the creamy filling. Level it out, lightly tap in on the counter to make sure there are no air bubbles. Place it back to the fridge to set/firm up overnight.

Step 3: Garnish, slice and serve.

The crust can make very delicious yet healthy energy bars. Just something to note.

If you try this recipe, make sure to tag your photo #TastieDineRecipes on Instagram, Facebook and Twitter! so I can see your creations and give you a major shout out.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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