Raw Vegan Blueberry Cheesecake

I prepared this dairy free vegan “cheesecake” in only 20 minutes at my demo at this year’s Northern Veganfest.  Every single person who tried it loved it!  It’s so simple, so tasty and, best of all, guilt free!

Print Recipe
Raw Vegan Blueberry Cheesecake
Simple, tasty, dairy-free and guilt free blueberry cheesecake
picture of a raw vegan blueberry cheesecake
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
picture of a raw vegan blueberry cheesecake
Instructions
For the base
  1. Whizz up the almonds in a high powered food processor or blender until they form fine crumbs.
  1. Finely chop the soaked dates, add to the blended almonds and blend until well combined.
  2. Spread the blended mixture onto the bottom of a spring form cake tin.
For the topping
  1. Whizz up the bananas, blueberries and maple syrup and pour over the base.
  2. Refrigerate or freeze for at least two hours until set.
  3. Once set, top with blueberries.

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