Vegan No-Bake Blueberry Cheesecake
Ingredients
Crust
- 70g almonds
- 50g dates
- 1/2 tsp vanilla extract
- 1/2 tsp coconut oil
Filling
- 200g raw cashews (soaked for at least 8 hours)
- 200g coconut cream
- 45g coconut oil
- 40g sweetener (agave nectar)
- pinch of salt
- 1/4 tsp vanilla extract
- 80g blueberries
- 200g raspberries
Preparation
Lightly grease a 16cm round springform tin with coconut oil and line base and sides with baking paper.
For the crust, place 70g almonds, 50g dates, 1/2 tsp vanilla extract and 1/2 tsp coconut oil in a food processor and mix until you get the texture of crumbs.
Press the mixture into the base of the baking form and place in the freezer while preparing the filling.
For the filling, blend 200g raw cashews (soaked), 200g coconut cream, 45g coconut oil, 40g sweetener (agave nectar), pinch of salt and 1/4 tsp vanilla extract at high speed until smooth for 10-20 minutes.
Pour the mixture on top of the crust, add about 80g blueberries and place in the freezer for 30-40 minutes.
Meanwhile, place 200g fresh or frozen raspberries to the other half of the cream and blend until smooth.
Pour it on top of the cheesecake layer and return to the freezer for 45 minutes.
