It's summer here right now down south and berries are just coming into season, perfect (when frozen) for more of these exquisite raw blueberry cheesecakes. This one looks fancy but is super easy to make. It’s also vegan & gluten free (if you take the buckwheat option and not oats). The rich gooey base is made from dates and almonds with a touch of vanilla and coconut oil and the creamy filling is made from cashews & coconut cream blended with blueberries, a drizzle of coconut oil, and maple syrup for sweetness. I made a mixed berry one last night that was a total hit at our latest yin yoga and meditation gathering, so here is the recipe!
You’ll need a processor and a blender.
Ingredients
For the base
1 cup pitted dates
1 cup buckwheat or rolled oats
3/4 cup almonds or other nuts
1/2 teaspoon vanilla
1/3 cup coconut oil
2 tablespoons water
For the Filling
2 cups raw cashews, soaked for 4-8 hours
1 cup blueberries (frozen is definitely best)
1/2 cup coconut oil, melted & cooled
1/2 cup coconut cream
3/4 cup pure maple syrup
2tsp vanilla
Pinch of salt
Preparation
Line a round spring-form tin with paper (or any slice/cake dish)
Using a food processor, combine all the ingredients for the base. Pulse till it forms a sticky, workable dough. This may take a few minutes.
Flatten the dough to fill the bottom of your dish.
Blend the filling ingredients until smooth.
Pour the mixture over the base and tap the pan to level out the mixture and remove any bubbles.
Freeze the cake for at least 4-5 hours (or overnight). Leave at room temperature about 15 minutes before eating.
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