Raw Blueberry Cheesecake

Get a slice of summer with this raw cheesecake. This one's for the berry lovers or those who love to have a sweet treat after a meal. Raw, refined sugars free and piled high with berries.

Course Dessert, Snack

Cuisine American, European, French

Keyword be good organics, blueberries, dessert, easy, egg free, gluten free, quick, raw, Raw Blueberry Cheesecake, strawberries, vegan, vegetarian

Prep Time 15

Servings slices

Calories 501kcal

Author Buffy Ellen Gill

Equipment

Food processor
19 cm (8 inch) cake tin

Ingredients

Base

1 ½ c raw almonds
2 ½ c medjool dates

Middle

2 c raw cashews soaked 2-4hrs
2 over-ripe bananas sliced and frozen
1/3 c coconut nectar
1/3 c freshly juiced apple juice
1 tsp cinnamon

Top

1 c freshly frozen blueberries if available - see tasting notes below
1 c strawberries
1 banana sliced and frozen
4 medjool dates
1 Tbsp coconut nectar
1 tsp cinnamon

Instructions

Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!

Notes

I replaced 1/2c of the almonds with 1/2c of desiccated coconut (click here to order) - it's often more affordable than certified organic almonds, and adds another complexity of flavour which is delicious.
This recipe is quite sweet as is, so if you prefer a more subtle option, try the following: reduce the dates in the base to 2c, omit the coconut nectar and apple juice, and add an extra frozen banana to the middle layer instead. This is how I made it and it turned out beautifully.
Ella originally made this recipe with fresh blueberries frozen, as frozen blueberries often have a higher water content and make the top layer a bit soft. However in many countries fresh blueberries are hard to find (or ridiculously expensive). I used frozen berries, but instead added 2 tablespoons of chia seeds to firm up the mixture (click here to order) - worked perfectly.
Keep any leftovers in the freezer, then remove and slice as you need it.

Nutrition