Recipe By Lena Ropp
I think I’m more excited to share this Raw Vegan Blueberry Cheeseсake with you than I have been about any other recipe. I just love it. This is my simple version of cheesecake: no diary, no flour, no butter, no sugar.
This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this cake is made with cashews and flavored with vanilla and lime. It’s like an endless holiday in your mouth!
Organic cashews are soaked overnight until they become plump and moist. They are then thrown in a blender to form the creamy and irresistible filling for the cheesecake. It makes me excited that such a beautiful and delicious cake can be made purely from natural ingredients.
Sweet, juicy blueberries are among the healthiest fruits. Blueberries are very low in calories. Nonetheless, they possess essential health benefiting phytonutrients such as soluble dietary fiber, minerals, vitamins, and pigment antioxidants that contribute immensely towards optimum health and wellness. These phytonutrients have been shown to improve memory, delay cognitive aging and may lower cancer risk by increasing our cancer fighting immune cells.
I use blueberries on a daily basis and it was such a pleasure to add them in this delicious antioxidant-rich creamy cheesecake.
You don’t bake this cake, just freeze it. Perfectly sweet and slightly tart.
It’s very rich and it’s important to remember that even though it’s made from healthy ingredients, it’s still high in calories, so enjoy one slice at a time.
Lena Ropp’s Piece of Art and Recipe
RAW BLUEBERRY CHEESECAKE
PREP TIME COOK TIME
20 mins 5 hours
Serves: 10-12 slices
INGREDIENTS
Crust
1½ cup walnuts
1½ cup dates
1 tbsp cocoa powder
¼ cup water
Filling
3 cups cashew soaked overnight
2 ripe bananas
2 tsp vanilla
3 tbsp maple syrup
3 tbsp coconut oil melted
2 lemons juiced
½ cup water
½ cup + ½ cup +1/2 cup blueberries
INSTRUCTIONS
For crust: in a food processor process nuts until you each crumbs consistency. Add other ingredients and process well. Press mixture into a 9″ springform pan layered with parchment paper.
Blend ingredients for filling except blueberries, pour ⅓ of vanilla filling over the base.
Add ½ cup blueberries and blend the filling again.
Pour blueberry filling over the vanilla filling.
Add ½ cup blueberries, blend the rest of the filling again and pour it on top of the cake.
Press ½ cup blueberries into the filling.
Freeze at least 4 hours. Take out of the freezer 30 min before serving.
Run a smooth, sharp knife under hot water and cut into slices.
Top with berries and seeds of your choice. Enjoy!
Notes:
Blueberry’s can be substituted by any fruit that is in season such as raspberries or mangos!
We always recommend purchasing organic!
Lena Ropp’s Piece of Art - Raw Raspberry Cake, More Recipes found in her amazing cookbooks!
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Lena Ropp is a Living Foods Chef, Raw vegan Lifestyle Coach, Recipe Developer, Food Stylist, Educator and Author based in South Pacific Costa Rica. Lena’s mission is to share with others through her offerings the years of education and experience of fully thriving on plants, regenerating soil and growing hundreds of fruit trees in W I L D E R regenerative gardens, where Lena lives her dream life with her family and follows her passion to regenerative living developing food, water and solar energy sovereignty, thriving of the abundance of their land, growing and harvesting their food and living simply and holistically.
Lena’s Instagram account @pureveganfood was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following”.