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.
- 1.5 cup oat flour
- 1 cup cacao powder
- 6 Tbsp maple or agave syrup
- 3 cups cashews soaked in water for about 4 hours
- 3/4 cup lemon juice (juice of two lemons)
- 3/4 cup xylitol or maple or agave syrup
- 3/4 cup coconut oil
- 1.5 cup blueberries
- 1 Tbsp vanilla extract
- a pinch of salt
- Combine oat flour, cacao powder and maple syrup and mix well.
- Press the mixture into a springform pan.
- Drain the cashews and place them in the food processor along with the other ingredients for the filling.
- Blend until the mixture is completely smooth.
- Pour over the prepared crust and spread evenly.
- Freeze for at least 3 hours.
- Allow cake to warm up at room temperature for about 15 minutes before slicing and serving.