Vegan blueberry and cashew cheesecake
Vegan blueberry and cashew cheesecake, no baking needed. A plant-based dessert – soaked nuts make it wonderfully creamy and filling.
At a glance
- Serves 4
- Prep time: 20 min
- No cooking needed
- Total time: 20 min
- Calories: 510 kcal per serving
- Protein: 12 g
- Fat: 40 g
- Carbs: 28 g
Ingredients
- 100g walnuts
- 50g dates
- 200g cashews
- 100g blueberries
- 3 tbsp coconut oil
- 2 tbsp maple syrup
Method
You’ll need: saucepan · high-speed blender · mini chopper · sieve
- Soak the cashews overnight in plenty of water, then drain them thoroughly.
- Melt the coconut oil in a small pan over a low heat.
- Blitz the walnuts and dates in a food processor until the mixture sticks together, then press it into four small moulds.
- Blend the cashews, blueberries, coconut oil and maple syrup in a powerful blender until smooth and creamy.
- Pour the cream onto the nut bases in the moulds.
- Put the cheesecakes in the freezer for at least 4 hours so the filling sets.
Good to know
Cheesecake works without any quark at all. Blended cashews give it a texture that's hard to tell apart from real cream cheese.
Swaps
Walnuts → pecans (if you'd prefer a slightly milder, sweeter note in the raw base).
Cooking tips
If your blender isn't very powerful, soak the cashews in boiling water so they soften much faster.
Storage
Raw cakes keep in the freezer for weeks. Just let them thaw for 20 minutes before eating.
Allergens
Contains tree nuts. Lactose-free and gluten-free.
Frequently asked questions
Can you freeze blueberry and cashew cheesecake?
Raw cakes keep in the freezer for weeks.
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