Raw Cheesecakes all over again!
Guys! If you’re on a roll, you’re simply on a roll, aren’t you? So this is me, making this the third raw cheesecake in the row on this blog. And believe me, I still eat savory stuff…from time to time 😉
But I still got that sweet tooth and so do you, I guess. If you made it to this page!
Raw Cheesecakes are so easy to make. With this, again, I could not believe how little time it actually takes to create it. The only downside is that the cashews need some soaking ahead and the cake needs to solidify in the freezer for a night. But that’s about it. Which makes it less time you personally have to stand in the kitchen. And I guess we all would love some super tasty food and especially desserts, that basically go and sit in the freezer and do most of the work for us 😉
This time, I found the perfect texture! The filling was simply the creamiest I’ve ever made. With a crust that just consist of three ingredients. Three! No sugar, no wheat or any gluten for that matter and completely vegan.
Did I get you curious? Well let’s head to the recipe then!
Easy lemon and blueberry cheesecake. All vegan, gluten-free and refined sugar free. Have a look at the recipe now!
- 250 g cashews - soaked for min 6hrs ⎪for the filling
- 150 g maple syrup ⎪for the filling
- 130 g oat milk ⎪for the filling
- 110 g melted coconut oil ⎪for the filling
- 50 g lemon juice ⎪for the filling
- 1 tbsp vanilla powder ⎪for the filling
- pinch of salt ⎪for the filling
- 200 g white almonds ⎪for the crust
- 25 g shredded coconut ⎪for the crust
- 4 pitted dates ⎪for the crust
- 350 g fresh blueberries
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Take the cake pan and add 250 g of the fresh blueberries on top.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the remaining 100 g blueberries.
This cake holds up to 6 months once its frozen.
Summer can stay
I think this would make the perfect summer cake…in October? As a matter of fact, summer hasn’t left in my town so this probably explains my craving for this one and making this cake a great afternoon pick-me-up treat. It’s super creamy yet really light and will leave you with a satisfied feeling. There’s definitely just about enough lemon juice in it to make it the perfect flavor combination of sweet and sour. But I think you got to try it for yourself.
But what I always like to say is that you can feel free to adapt, switch and change whatever you want to and what you feel like. Food should be a fun and enjoyable thing. I’d bee happy to see your recreation. Simply tag me.
Thank you for stopping by. I wish you a wonderful day!
All the best,