Blueberries are a summertime staple in my house. They are so full of flavor and are a perfect addition to any dessert. This raw cashew cheesecake is creamy and looks amazing too. It was hard to wait for it to freeze to eat it!
The best way to get that beautiful lavender color is from blueberries. Raw Vegan Version: Puree the blueberries and then strain them. Vegan Version: So I started by cooking down the blueberries until they make a sauce. I use this to color the cheesecake and for the topping. After it’s done cooking, you can strain the sauce so it has no chunks. You don’t have to do this step, but it makes it look nicer. Reserve the berries in the strainer and you can use it to top the cheesecake, or you can eat it!
While blending the cashew mixture, slowly add a small amount of the blueberry sauce until it is the desired color. Keep the rest of the top.
Assemble the cake and enjoy. You can either use one 9 inch springform pan or three 3 inch pans.
Raw Blueberry Cashew Cheesecake
- 2 Cups Blueberries
- 1 Tblsp Lemon Juice
- 1 Tblsp Maple Syrup
- 3/4 Cup Coconut Milk
- 4 Cups Cashews soaked overnight
- 2 Cups Pecans
- 1 1/4 Cups Dates
- 1 Tblsp Maple Syrup
Raw vegan version: Puree the blueberries and then strain them. Vegan version:Add the blueberries and the lemon juice in a saucepan. Cook until it starts breaking down. If desired, mash and continue cooking. Strain so that the sauce has no chunks. Set aside.
In a food processor, pulse the pecans until they are in small pieces, approximately 4 pulses.
Add the dates and 1 Tblsp of maple syrup. Blend until it is all combined. It will be quite sticky.
Press into three 3 inch springform pans or a 9 inch springform. Freeze while making the filling.
For the filling, add the soaked cashews, coconut milk and maple syrup. Add more coconut milk if needed. Blend until it's smooth and creamy. Add a little bit of the blueberry sauce until the filling is the desired color. Reserve the remaining sauce.
Spread over the date mixture and freeze for one hour. Pour the remaining sauce over it and freeze fo two more hours.
Thaw 15 - 20 minutes before serving.