Raw Vegan Cheesecake: Lemon-Blueberry Edition!

Fun fact: cheesecake is by far my FAVORITE dessert of all time. That being said, I obviously had to create one of my favorite flavor combos: lemon/blueberry. Enter – Raw Vegan Cheesecake: Lemon Blueberry Edition! This is ridiculously refreshing and the perfect summer treat, we’re almost there right?! Let’s dive in..

Raw Vegan Cheesecake Break Down!

I had so much fun creating this cheesecake, and I love doing a no-bake recipe with no fuss. It’s simple and easy, just the way I like it! Let’s cover each of the main ingredients to get you started: 

• Cheesecake Base: For the base, I did a combination of a high fiber flour: almond flour, a healthy fat: coconut oil and natural sweeteners: dates & pure vanilla extract. If you don’t have dates, feel free to sub monk fruit or regular maple syrup. 
• Cheesecake Filling: I’ve cut out dairy for over 6 months and I feel amazing. In lieu of cream cheese, we do a combination of cashews (great for protein and healthy fats), blueberries of course, as well as a sweetener of maple syrup, which again you can do regular or monk fruit. 
• No Bake! You know I love a good no-bake recipe! It’s important to ensure you utilize parchment paper when making this as well to ensure the cheesecake doesn’t stick to your pan. 
• Extras: Given the name, you know I had to include lemons! I love lemons for multiple reasons, the level of flavor being one of them. Be sure to zest your lemons too as directed for the extra kick!

If you’re a fan of cheesecake, check out this peanut butter chocolate cheesecake, and this carrot cake too. They’re both no-bake recipes I LOVE!

Lemon Blueberry Cheesecake Specifics

Raw Vegan Lemon Blueberry Cheesecake

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Serves: 16 Prep Time: 20Minutes Cooking Time: 60Minutes

Ingredients

• CRUST:
• 1 c almond flour
• 3 dates, pitted (OR 3 tbsp maple syrup)
• 1/4 c coconut oil, melted
• 1 tsp pure vanilla extract
• FILLING:
• 2 c cashews, boiled
• 1 c blueberries
• 1/4 c maple syrup (monk fruit or regular)
• 1/4 c coconut oil, melted
• 1 lemon, juiced & zested
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 tbsp tapioca flour (optional)
• Topping:
• 1-2 tbsp blueberries
• 1 lemon, zested

Instructions

Cheesin’ for Cheesecake!

1. Add cashews to a saucepan with boiling water. Once boiling, turn off the heat and cover. Allow to sit for 15 minutes and then drain your cashews.
2. Make your crust by combining all ingredients in a food processor OR mixing in a bowl if subbing the dates for maple syrup.
3. Get 8×8 pan and line with wax or parchment paper.
4. Pat crust into the 8×8 pan and place in the freezer for 15 minutes.
5. While the crust is in the freezer, add all filling ingredients to the food processor (including juice and zest from one lemon – I zest with a cheese grater) and continue to mix until creamy and few chunks of nuts.
6. Spread filling on top of the crust evenly.
7. Finish the crust with zest from second lemon + 1-2 tbsp blueberries for topping!
8. Place cheesecake in the freezer for a minimum of 1 hour, preferably 2 and then enjoy. Store in the fridge!