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    Home » dessert

    Vegan Blueberry Cheesecake

    Published: Jul 3, 2014 · Modified: Feb 22, 2018 by Richa 79 Comments

    Jump to Recipe   Print Recipe
    If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts, thanks to the magical combination of cashews and coconut oil. The cheesecake is easier to prepare in a high-speed blender than a food processor, but the processor can work if that’s what you have. Just be sure to soak your cashews overnight! If you don’t have cashews, macadamia nuts are a perfect substitute.
     
    Jump to Recipe   
     
    Gena Hamshaw, who blogs at the full helping, has a book out to introduce you gently to adding raw foods to everyday options. Choosing Raw: Making Raw Foods Part of the Way You Eat
    What I like about this book is that it gradually introduces you to raw options. The book is not about eating entirely raw all the time. It makes it easy to add the raw and regular plant based meals to everyday options and allows you to choose your way of healthy eating. There are chapters that take you through “Tried and tested” recipes with everyday cooked food mixed with some raw, the next level introduces you to “something new” and then takes you to the “Brave new world” of raw food. 

    The book has chapters on nutrition and Myths and misconception which cover information on protein, questions about soy, fats, oils and more. There is a dizzying amount of information on the web and extreme ideas about some of these topics. I was very happy to see a balanced perspective on the topics in the book. 

    I have followed Gena’s blog for a long while now and have been continuously impressed with the knowledge she has to share. Her posts are insightful, food simple and delicious and the blog humble and welcoming. 

    I made a couple of recipes from the book and have book marked a bunch more to try this summer like Mesquite glazed Tempeh, Raw Carrot Falafels, a couple of the dressings. 

    The decadent Blueberry cheesecake was made into personal tarts so I could keep some for hubbs later. (pictured above) Quinoa Meatless balls served with zucchini badly made into wide pasta. I don’t have a spiralizer or julienne peeler :). The meatballs come together very easily and can be added to anything. 

    Quinoa Veggie Balls | Vegan Richa

    Caesar dressing from the Dinosaur Kale and Bean Salad. Tossed in some chickpeas and peppers and made Rainbow Chard wraps.



    Gena is a nutritionist and everything in the book comes from research and not claims. She also tells you her story through her eating disorder, fully raw to the mixed raw diet which is written very honestly and the story is very engaging. There are 125 recipes, 21 meal plans, and absolutely beautiful photography in the book by Hannah Kaminsky.


    From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.


    Print Recipe
    5 from 1 vote

    Vegan Blueberry Cheesecake

    If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts, thanks to the magical combination of cashews and coconut oil. The cheesecake is easier to prepare in a high-speed blender than a food processor, but the processor can work if that’s what you have. Just be sure to soak your cashews overnight! If you don’t have cashews, macadamia nuts are a perfect substitute.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 12
    Calories: 497kcal
    Author: Gena Hemshaw

    Ingredients

    • 1 1/2 cups (214.5 g) almonds
    • Pinch sea salt
    • 2 cups (294 g) pitted Medjool dates

    Filling Ingredients

    • 3 cups (387 g) cashews soaked in water overnight and drained
    • 1/4 tsp (0.25 tsp) sea salt
    • 2/3 cup (145.33 ml) melted coconut oil
    • Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
    • 1/4 cup (61 ml) freshly squeezed lemon juice
    • 1/2 cup (110 g) agave nectar

    Topping Ingredients

    • 2 cups (296 g) blueberries
    • 2 teaspoons freshly squeezed lemon juice
    • 2 tablespoons agave nectar or pure maple syrup

    Instructions

    • Place the almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is well processed and sticks together when you squeeze a bit in the palm of your hand. Press the mixture evenly into the bottom of a 9-inch springform pan.
    • Use a high-speed blender or food processor (high-speed blender is preferable, but a food processor will work as well) to process all the filling ingredients thoroughly, until they are silky smooth. If you’re working with a processor, you may need to stop often to scrape it down. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight.
    • When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Transfer to a small bowl and stir in the remaining whole blueberries. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Serve.
    • Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.

    Notes

    nutrition based on one serving

    Nutrition

    Nutrition Facts
    Vegan Blueberry Cheesecake
    Amount Per Serving
    Calories 497 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 13g81%
    Sodium 56mg2%
    Potassium 510mg15%
    Carbohydrates 44g15%
    Fiber 4g17%
    Sugar 30g33%
    Protein 9g18%
    Vitamin A 50IU1%
    Vitamin C 4.9mg6%
    Calcium 66mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Christina Whiteman

      May 17, 2021 at 5:38 am

      5 stars
      simply devine

      Reply
      • Vegan Richa Support

        May 18, 2021 at 11:48 am

        thank you kindly

        Reply
    2. Alison

      January 31, 2018 at 12:32 pm

      The calorie count says per serving. Is that for 1/4 of the cheesecake?

      Reply
      • Richa

        January 31, 2018 at 12:45 pm

        yeah the widget sometimes defaults to 4. the cheesecake will easily serve 10 to 12. updated the serves. 497 cals is sounds reasonable now 🙂

        Reply
    3. Anastasia

      November 22, 2016 at 5:34 am

      What can I use in place of the dates? I hate dates but am looking for cheesecake recipes with no tofu to make for my little girl and I for our first Christmas as Vegans =)

      Reply
      • Richa

        November 22, 2016 at 10:14 am

        you can use a regular baked pie crust or use maple in this one. you will need just a bit of maple till the crust starts to stick together

        Reply
        • Anastasia

          November 22, 2016 at 10:25 am

          Thank you. I have some store bought crust =) Would agave work? I could buy the Canadian maple syrup if not.

          Reply
          • Richa

            November 22, 2016 at 11:05 am

            yes, agave should work.

            Reply
    4. Mel

      June 11, 2016 at 2:11 am

      Hi! I tried your blueberry chocolate muffin recipe the other day and it was sooo good!!!! Just a quick question, about the blueberry cheesecake recipe. Can I sub agave nectar with maple syrup? If yes, do i use the same amount as agave nectar?

      thank you!

      Reply
      • Richa

        June 11, 2016 at 10:25 am

        yes, same amount.

        Reply
    5. Alexandra

      April 16, 2016 at 11:42 am

      Hello, any idea with what to substitute coconut oil? I am allergic but the recipe looks way to delicious to pass…thank you!

      Reply
      • Richa

        April 16, 2016 at 11:56 am

        you can use more cashews or use some vegan butter. Without the coconut oil, the cheesecake might not set very well. Freeze for some time and then slice.

        Reply
    6. trecib

      July 10, 2014 at 6:08 am

      Thanks for the chance to win this book. My favorite raw dessert is espresso walnut brownies. Yum!

      Reply
    7. Ellie

      July 09, 2014 at 4:55 am

      Oh wowww those look so delish!

      Reply
    8. Carissa Knight

      July 08, 2014 at 7:58 pm

      Guacamole or banana soft serve. Or just a really huge green salad!

      Reply
    9. Melissa Santos

      July 07, 2014 at 6:22 pm

      My favorite raw dulce is a Mamey sapote and mango pie

      Reply
    10. Jessica Piekenbrock

      July 07, 2014 at 3:24 pm

      I know its sort of cliche be my favorite raw meal is still got to be smoothies, doesn’t really matter which flavor I just love the idea of packing all that food and nutrients into one drink where the same amount of food in its whole state would be more difficult to finish.

      Reply
    11. Anonymous

      July 07, 2014 at 3:21 pm

      favorite raw dessert most definitely cheesecake!

      Reply
    12. Kristen @ Best Food Processor Guide

      July 07, 2014 at 9:48 am

      These look delicious. I wanted to try chili and the sour cream tonight for dinner and hope everyone like it.

      Reply
    13. myotisfriend

      July 06, 2014 at 10:28 pm

      My favorite raw food is a morning smoothie with chia seeds, grapefruit, blueberries, and some cashews for creaminess. YUM!

      Reply
    14. dd

      July 06, 2014 at 5:49 pm

      I love combining raw oats with the fruit I have on hand for a quick, high fiber snack. Better than granola bars and much less expensive. Easy to pack too and stores well.

      Reply
    15. Anonymous

      July 06, 2014 at 4:21 pm

      I need some new RAW recipe ideas. Would love to have this book for that and to read about the author’s journey!

      Reply
    16. Casey M.

      July 06, 2014 at 3:17 am

      Mmm coconut ice “cream”! That would “be so tasty with this raw cheesecake”

      Reply
    17. Anonymous

      July 06, 2014 at 3:08 am

      Walnut taco “meat” with sundried tomatoes, chili powder, garlic powder and coconut aminos…wrapped up in a collard green. YUM!!
      Laura 🙂

      Reply
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