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Raw – Blueberry cheescake

Is somebody here who doesn´t love a cheescake? I made a recipe for an amazing summer cheescake full of blueberries and a coconut cream. Most of the cheescakes are not healthy of course as they are full of a cream cheese and milk. But this blueberry cheescake is a healthy one.

Blueberries are amazing source of vitamins and minerals. They contain huge amount of flavonoids and antioxidants so they are helping to slow down process of aging. May lower blood pressure, help prevent heart disease, maintain brain function and improve memory, help fight urinary tract infections.


Preparation: 20 min.

Form: ø12 cm



  • 50 g cashew

  • 50 g dates

  • 1 tbsp coconut oil

  • 1 tbsp maple syrup


  • 70 g cashews (soaked overnight)

  • 80 g coconut cream

  • 150 g blueberries

  • 3 tbsp maple syrup

  • 2 tbsp coconut oil

  • 2 tbsp almond milk

  • 1 tbsp lemon juice

  • pinch of vanilla

  • pinch of salt


  1. Grease form with a coconut oil.

  2. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a form and press down into a flat crust.

  3. Freeze while working on the next step.

  4. Make sure all ingredients are at room temperature before getting started. Set aside 50 g of blueberries. Blend all filling layer ingredients in a power blender into a smooth creamy mixture. Now add remaining blueberries and mix with a spatula.

  5. Transfer this mixture into the prepared form with the crust.

  6. Freeze the cake for 5-6 hours or overnight. Then thaw out slightly, slice and enjoy! Keep leftovers frozen.

Blueberry cheescake


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