December 11, 2018

Blueberry Cheesecake Recipe (Vegan + Gluten Free)

Blueberry Cheesecake Recipe. RECIPE HERE:
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This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake! 

This no-bake blueberry cheesecake is going to be a new favorite around your house. It’s hard to resist the creamy cheesecake layers, especially with that tangy blueberry topping. I’m pretty sure no-bake, raw vegan cheesecakes are my new favorite thing. I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures.

Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins. I collaborated with BuyWholeFoods Online to create this recipe and used their finest ingredients. Check out their website and browse through for some amazing ingredients and products that they have.

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For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt

For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside) 

Blueberry jam on top
1 cup blueberries
1 cup sugar


Для основы
125 г грецких орехов
50 г кокосовые стружки
175 г фиников
1 чайная ложка ванильного экстракта или ванильного порошка
Пинч соли

Для слоя «cheesecake»
300 г орехов кешью, пропитанных в течение 8 часов
1 ст.л. экстракта ванили или 1 ч.л. ванильного порошка
52 г кокосового масла, расплавленного
1 лимон -сок
113 мл кленового сиропа
1 кокосового молока (верхней части банки)
1 чашка черники

Черничное варенье сверху
1 чашка черники
1/2 стакана сахара
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