Raw Blueberry Cheesecake
A raw, vegan cheesecake, reminiscent of the real thing.
Cheesecake Crust
Ingredients
- 200 g (2 cups) pecans
- 1 Tablespoon rice malt syrup
- 1 handful of dates
- 1 Tablespoon coconut oil, softened
Directions
- Soak cashews in water for 4 hours. Drain, reserving ½ cup of the water to set aside.
- Line a circular spring form cake tin with baking papers and grease outer edges.
- Place crust ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 4.
- Turn machine on and off 8 to 10 times to pulse, using the tamper if needed to push ingredients into the blades. Pulse until the mixture sticks together when you squeeze between your fingers.
- Press crust mixture into the base of the lined cake tin, and use the back of a spoon to spread evenly.
- Place crust into the freezer for 2 hours to set.
Cheesecake Filling
Ingredients
- 250 g (2 cups) raw cashews
- 120 ml (½ cup) coconut milk
- 1 Tablespoon rice malt syrup
- 1 Tablespoon coconut oil
Directions
- Place filling ingredients along with half of the reserved cashew water into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend until smooth, adding water if needed.
- Remove cake tin from freezer, and pour filling mixture over crust. Place back in the freezer to set for 30 minutes.
Cheesecake Topping
Ingredients
- 290 g (2 cups) blueberries
- ½ Tablespoon rice malt syrup
- 1½ teaspoon coconut oil, softened
Directions
- Place topping ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend until smooth.
- Remove cake tin from freezer and pour topping over set filling mixture. Use the back of a spoon to spread evenly over top.
- Place in the freezer for 1 hour before transferring to a refrigerator.
- Cut into slices, and serve with fresh blueberries.
Nutrition Information
| Serving Size | 1 Serving |
| Amount Per Servings | |
| Calories | 550 |
| Total Fat | 43 |
| Saturated Fat | 13 |
| Cholesterol | 0 |
| Sodium | 20 |
| Total Carbohydrate | 34 |
| Dietary Fiber | 5 |
| Sugars | 19 |
| Protein | 11 |
