Make a decadent cheesecake without the dairy or the oven. This vegan “cheesecake” recipe is made with a crust of processed dates, paleo-friendly flour and chopped nuts. The filling is a creamy, dreamy blend of soaked cashews, maple syrup, coconut oil and lemon juice. Top with a beautiful blueberry layer by blending the berries into half the filling. Set in the fridge or freezer, and the result is a plant-based, raw, vegan and gluten-free dessert that’s simply divine.
Vegan Blueberry "Cheesecake"
To make crust, use food processor to blend dates, paleo flour, coconut oil and salt. (Note: Mixture should be dry but moist enough to hold together. Add small amount of water if mixture is too dry.) Press crust mixture into 9-inch pie pan, then press in chopped pecans or macadamia nuts for texture.
To make filling, combine ingredients in high-speed blender and blend until filling is smooth and light.
Pour half of the filling into crust and leave other half in blender.
Add blueberries to blender and re-blend. Pour onto cheesecake.
Freeze 4 hours or refrigerate 8 hours. Once set, cut into slices and top with fresh blueberries.