Raw Blueberry Cheesecake For the lovey @reatonbella 💜🎂💜 Happy Birthdaaaaaay!!! 😘😘
-3/4 cup raw almonds
-3/4 cup raw walnuts
-1.5 cup dates
-1/2 tsp salt
– 3 cups raw cashews soaked overnight or in boiling water for 1 hour.
– 1 cup coconut cream (the creamy part of a can of full fat coconut milk put in fridge overnight to separate the fatty part from the liquid)
– 3/4 cup maple syrup
– 1/3 cup coconut oil
– 2-3 lemons juiced depending on taste
– 1.5 tsp vanilla extract
– 3 cups blueberries
To make the crust:
In a high speed blender Pulse almonds first (as they are harder then the walnuts) then pulse the walnuts then pulse the dates into the mixture. Add the crust to a cake pan, pat it down well and put in freezer while you make the filling.
To make the filling:
Blend all the ingredients for the filling together except the blueberries. Use only the thick part of the coconut milk not the watery part. Pour 3/4 of the mixture on top of the crust, evenly distribute and return to freezer.
Pulse in the blueberries to the remaining mixture, leaving some chunks of blueberry. Add this mixture on top (the cake should be layered with the crust, the white cheesecake and the blueberry cheesecake layer on top). Put in the freezer for two hours to set then it’s ready to go! After the cake has set it can be stored in the fridge.
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