Name: Vegan Blueberry "Cheesecake"
Prep time: 25 min
Total time: 505 min
Ingredients: 1 cup pitted dates; 1-1/2 cups Bob’s Red Mill Paleo Baking Flour; Dash Redmond Sea Salt; 2 tsp. Nutiva Organic Refined Coconut Oil; 1/4 cup chopped pecans or macadamia nuts; 1/4 cup lemon juice (approximately 1 large lemon); 1-1/2 cups cashews (soaked in water for 3 hours); 6 Tbsp. maple syrup; 6 Tbsp. Nutiva Organic Refined Coconut Oil; 1/2 Tbsp. vanilla extract; Dash Redmond Sea Salt; Blueberries

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.

A Vegan Cheesecake Recipe With a Light Purple Blueberry Layer Topped With Fresh Blueberries Sits on a White Plate | Vitacost.com/Blog

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Vegan Blueberry "Cheesecake"

Prep Time 25 minutes

Chill Time 8 hours

Total Time 8 hours 25 minutes

Servings 16

Calories 141 kcal

Author Liana Werner-Gray

Ingredients

Crust

1 cup pitted dates
1-1/2 cups Bob’s Red Mill Paleo Baking Flour
Dash Redmond Sea Salt
2 tsp. Nutiva Organic Refined Coconut Oil
1/4 cup chopped pecans or macadamia nuts

Filling

1/4 cup lemon juice approximately 1 large lemon
1-1/2 cups cashews soaked in water for 3 hours
6 Tbsp. maple syrup
6 Tbsp. Nutiva Organic Refined Coconut Oil
1/2 Tbsp. vanilla extract
Dash Redmond Sea Salt
Blueberries

Instructions

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.

Recipe Notes

Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Vegan Blueberry "Cheesecake"

Amount Per Serving (1 g)

Calories 141 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 1mg0%

Potassium 111mg3%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 2IU0%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.