Easy no-bake blueberry cheesecake
Raw and healthy, also suitable for vegans!
I tried this easy recipe a while ago and I absolutely loved it! It’s made of fresh and light ingredients makes a good option for those who enjoy no-bake desserts. I am not a vegan, however every now and then I try a raw vegan recipe to try something delicious yet healthy. This blueberry cheescake recipe is both, plus super easy to make!
The most time consuming thing is probably having to soak cashew nuts over night. When moist and run through a processor the nuts create a lovely substitute for cream cheese. The cake also needs to be cooled throughout the process which can take some extra time. However, you will save time on baking! Let’s move onto the recipe for this divine blueberry cheescake!
You will need:
- 1 cup of walnuts nuts
- 1/2 cup of pecan nuts
- 1/2 cup of dried dates
- 1/4 cup of dried figs
- 1/4 cup of dried apricots
- pinch of salt
- splash of water if needed
- 3 cups of cashew nuts
- 2 tbl spoons of organic honey
- 1 banana
- vanilla bean
- 1/3 cup of organic coconut oil
- 1 fresh lime (for juice and zest)
- a cup of fresh blueberries (handful of fresh figs and raspberries for decoration)
- pinch of fresh thyme (and some for decoration)
Making the no bake blueberry cheescake:
Soak cashew nuts in water over night. This will help them absorb moisture and create a creamy spread once blended.
Place all ingredients for the base into a food processor and blend until small sticky crumbs are formed. After press the mixture into the springform pan and place the pan into a refrigerator.
Drain soaked cashew nuts and place them into a processor, together with lime juice, banana and a spoon of honey. Blend until smooth, add scraped vanilla bean, fresh thyme, coconut oil and lime zest. Blend again and if needed add more honey for sweetness.
Divide the mixture in two and place one part on top of the cooled base. Put the form in a freezer for about an hour or so and in the mean time add the blueberries to the rest of the layer mixture.
When the first layer is cool and hard enough, place the rest of the mixture on top and use the lemon zest, fresh thyme and the rest of berries and figs to decorate the top.
Return the cake to refrigerator and leave for another hour.
Enjoy your well deserved treat!