Raw blueberry cheesecake

Name: Raw blueberry cheesecake
Prep time: 45 min
Total time: 45 min
Yield: 10
Cuisine: International
Ingredients: 1.5 cups blueberries; 1.75 cups cashews; 1 cup walnuts; 1 cup unsweetened shredded coconut; 4 tbsp sweetened cocoa powder; 6 tbsp coconut oil; 2 tbsp honey; 0.45 cup coconut milk; 0.5 tsp vanilla bean seeds; 4 tbsp lemon juice

Based on 28 ratings

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Paleo360

Contributor

www.paleo360.de

"When you think of cake baking, you probably think of ingredients such as flour, sugar, and butter—and of course, that you bake it in an oven. This recipe for raw blueberry cheesecake is completely different. It’s no-bake and doesn’t include ingredients like flour, sugar, or butter. Instead, you’ll use desiccated coconut, walnuts, and honey. Even the “cheese” is made of cashew nuts that need to be soaked overnight before they’ll turn creamy. Ultimately, raw blueberry cheesecake is a delicious and nutritious cake alternative that avoids the oven by having the fridge do the baking instead."

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

100 min

Ingredients

2Servings

MetricImperial

40 g

blueberries

50 g

cashews

24 g

walnuts

24 g

unsweetened shredded coconut

¾ tbsp

sweetened cocoa powder

1¼ tbsp

coconut oil

⅜ tbsp

honey

20 ml

coconut milk

⅛ tsp

vanilla bean seeds

¾ tbsp

lemon juice

Utensils

2 bowls, springform pan, parchment paper, food processor

Nutrition per serving

Cal419

Fat37 g

Protein8 g

Carb20 g

Let's freeze a cake!
- 50 g cashews
- 24 g walnuts
- 24 g unsweetened shredded coconut
- ¾ tbsp sweetened cocoa powder
- ⅜ tbsp coconut oil
- ¼ tbsp honey
- bowl
- springform pan
- parchment paper
- food processor
Soak cashews overnight. Line the springform pan with parchment paper. Mix walnuts, shredded coconut, and cocoa powder in the food processor into a flour-like consistency. Add coconut oil and honey and blend until it becomes a uniform mixture. Press the dough into the bottom of the springform pan and place it in the freezer.
Step 2/3
- 20 ml coconut milk
- ¾ tbsp coconut oil
- ¼ tbsp honey
- 40 g blueberries
- bowl
Rinse cashews and add them to the food processor along with coconut milk, remaining coconut oil, honey, and vanilla. Blend until completely creamy. Pour half of the mixture into a bowl and mix with lemon juice. Pour onto the crust and return the cake to the freezer. Add blueberries to the remaining half of the mixture in the food processor and blend well.
Step 3/3
Spread the blueberry mixture over the lemon layer on the cake, smooth it out, and place it back into the freezer. Remove from the freezer approx.1 hr. before serving.
Enjoy your meal!