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Raw Blueberry Cheesecake

26. May 2016 - Cakes and Pies
Raw Blueberry Cheesecake

It’s blueberry cheesecake day! This raw Blueberry Cheesecake is vegan, soy-free, gluten-free and refined sugar free, so very healthy. Well, probably not for me – I’m allergic to cashews, but a small piece of this cake is ok, I guess ;).

For the pie crust I used oat flour, cacao powder and maple syrup, but any pie crust will work. So just use the pie crust that you like best :). The cheesecake filling is made of cashews, some xylitol (you may use maple or agave syrup or sugar), lemon juice, some vanilla and blueberries. I like the idea of using cashew cream in cheesecakes. However, to be honest, I prefer soy-based vegan cream cheese. I think I will add a recipe for soy-based vegan, raw cheesecake someday … when I have some time left :). Anyway, the cashew cheesecake recipe is a very quick and easy alternative. You can optionally mix the blueberries into one half of the cheesecream only to get a layered cake.

Blueberry Cheesecake: raw, vegan, glutenfree, soy free, refined sugar free!

Raw Blueberry Cheesecake
Raw Blueberry Cheesecake
Print Recipe
Raw, vegan, soy-free, gluten-free, refined sugar free blueberry cheesecake.
Raw Blueberry Cheesecake
Raw Blueberry Cheesecake
Print Recipe
Raw, vegan, soy-free, gluten-free, refined sugar free blueberry cheesecake.
Ingredients
For the crust
For the cheesecake filling
Servings:
Instructions
For the crust
  1. Combine oat flour, cacao powder and maple syrup and mix well.
  2. Press the mixture into a springform pan.
For the cheesecake filling
  1. Drain the cashews and place them in the food processor along with the other ingredients for the filling.
  2. Blend until the mixture is completely smooth.
  3. Pour over the prepared crust and spread evenly.
  4. Freeze for at least 3 hours.
  5. Allow cake to warm up at room temperature for about 15 minutes before slicing and serving.
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