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.