Vegan blueberry cheesecake is just super delicious, especially in summer. I love this cheesecake more than anything and the other day I had it with my parents, as a dessert for the whole family. At the moment, one often longs for a refreshment in these temperatures. I then very much like to treat myself to something delicious from the fridge. Then when it’s a blueberry cheesecake, there’s no stopping it. I hope you are a cheesecake fan like me. If so, let’s get started together.
Vegan blueberry cheesecake, raw and super delicious
The base is quick and easy to make, provided you have a good blender. I work with my MagiMix, which is perfect for making raw floors. The S-shaped blade and the powerful motor conjure up a perfect raw dough from the nuts and dates, which can be effortlessly incorporated into the baking pan. I admit that without a good blender, it’s not as quick or effortless. Or maybe it’s the perfect opportunity to get one. Note: This is not a paid advertisement and I am not affiliated with the MagiMix company. I have only been working with it for several years and am extremely enthusiastic.
The filling is made just as quickly and easily. Cashews, coconut yogurt, frozen wild blueberries, maple syrup, bourbon vanilla, lemon juice, lemon zest, salt and xanthan gum. I like to soak the cashews beforehand, as they can be processed just a tad better. Here I have a tutorial on how to properly soak cashews.
TIP: To make the cheesecake filling I use my Blendtec blender, also no paid advertising, but a recommendation from conviction. This makes the filling incredibly creamy.
Vegan cheesecakes simple recipe
I use a springform pan with 24cm diameter. This is the ideal size for a Raw Cheesecake, as it is much more compact and substantial than a conventional cake. That’s why I cut smaller pieces here.
For the topping I use blueberries and a blob of cream, but it’s absolutely optional and of course it doesn’t make the cake any more raw.
Tip: Like to store Raw Cheesecake in the freezer and let it thaw 20 minutes before serving. Like to portion the pieces already, so they can be easily and conveniently taken out.
For those who got a craving for vegan cheesecakes, here are some more recipes
- Cheesecake in glass
- Mango Cheesecake
- Mini raspberry cheesecake
- Cookie Dough Vanilla Cheesecake
- Yogurt Raw Cheesecake with Raspberry Sauce
- Strawberry Raw Cheesecake
- Pumpkin Raw Cheesecake
- Currant cheesecake
- Cheesecake with strawberry sauce
I hope you now have a desire for a delicious piece of Raw Blueberry Cheesecake. If yes, then I wish you much fun with the “Nachbacken” and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan blueberry cheesecake (raw)
FOR THE FLOOR:
- 160 g mixed nuts I take walnuts, almonds and hazelnuts mixed
- 300 g Medjool dates gutted
FOR THE FILLING:
- 180 g Cashews soaked, they methods here
- 150 g Coconut yogurt or soy yogurt
- 250 g frozen blueberries I use wild blueberries from Rewe in organic quality
- 120 ml maple syrup
- ½ tbspn ground bourbon vanilla
- 60 ml Lemon juice
- Grated zest of one organic lemon
- 1 Pinch of salt
- ½ tbspn Xanthan Gum so the cheesecake gets a wonderful stability even defrosted
- Vegan cream
- Fresh blueberries
- Line a 24cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
- FOR THE BOTTOM process mixed nuts and dates with a Food Processor (MagiMix) to an even, slightly sticky measure. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.160 g mixed nuts, 300 g Medjool dates
- FOR THE FILLING Place cashews, coconut yogurt, frozen blueberries, maple syrup, bourbon vanilla, lemon juice, lemon zest and salt in a high-powered blender and blend until smooth. At the very end, add the xanthan gum and mix again until the measures thicken slightly.180 g Cashews, 150 g Coconut yogurt, 250 g frozen blueberries, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 1 Pinch of salt, ½ tbspn Xanthan Gum
- Remove the base from the freezer and pour in the filling. Leave in the freezer for at least 6 hours.
- About 20 minutes before serving, remove the cake from the freezer and let it thaw at room temperature. Cut into 10 pieces, decorate with desired toppings and enjoy!Vegan cream, Fresh blueberries
- Lasts up to 5 days in the refrigerator and 1 month in the freezer.