Recipe: Raw, Vegan, Gluten-Free Blueberry Cheesecake
Say goodbye to fresh summer blueberries in the sweetest way possible - by making them into this yummy cheesecake! We used Toasted Quinoa Flakes for the gluten-free crust and lightly sweetened the filling with maple syrup.
Ingredients
Crust:
- 1 cup dates, pits removed and soaked in water for 3 minutes
- 2 cups I Heart Keenwah Toasted Quinoa Flakes
- 1/2 cup walnuts
- 1 Tbs coconut oil
- pinch of Kosher salt
- 1 tsp vanilla extract
Filling:
- 4 cups raw cashews, soaked in water for at least 3 hours
- 1 cup plant-based milk (almond or cashew milk)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 cup blueberries (fresh, frozen or freeze dried)
Garnish:
- Fresh blueberries
- Blueberry-chia compote: 1 cup blueberries (fresh or frozen), 1 tsp lemon juice, 1 tsp chia seeds, all blended in food processor until jam-like
Directions
- Line the base of a springform cake pan with parchment paper.
- Then blend crust ingredients in a food processor and spread on bottom of the cake pan.
- Place in freezer for 1 hour.
- To make the filling, blend cashews, plant-based milk, coconut oil, maple syrup, vanilla and lemon in a blender until smooth.
- Pour 2/3 of the filling on top of crust immediately, spread evenly, and place in freezer for 3 hours. Reserve the remaining 1/3 filling in the fridge.
- Once 3 hours have elapsed, blend the remaining filling with fresh blueberries. Pour onto cheesecake for your second layer. Store in freezer overnight to fully set.
- When ready to serve, remove from freezer for at least 20 minutes to allow cheesecake to thaw.
- Garnish with a thin layer of blueberry-chia compote and fresh blueberries.
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