although summer might be over soon, this cheesecake is a win throughout the entire year. and in addition to that, it’s easy to make and absolutely delicious in its flavor!
while real cheesecake needs dairy, eggs, and lots of sugar in order to come out right – this raw vegan coconut & blueberry lemon cheesecake does not even require an oven, nor does it contain gluten, dairy, eggs or any other grains. also, it is fairly low in sugar and can be a real healthy treat. and who doesn’t like treats after all? yeah right, so get yourself a food processor or high-quality blender and start mixing!
before you start, you need to make sure to also have a springform pan that has about 16cm or 6 inches. while bigger ones will work too, you need to adjust the amount of each ingredient in order to fill a bigger form up to the top. also you need to make sure that the springform pan you will use is able to go into your freezer for a few hours, so make space for it beforehand so you can easily place it in there once it is ready to freeze.
one more thing before i leave you with the awesome and simple recipe for this raw vegan coconut & blueberry lemon cheesecake – the recipe requires you to soak your dates and cashews beforehand. i used to always ignore this fact as i usually ended up making desserts for birthdays or similar occasions last minute and therefore simply never had the time to prepare the day before. in other words, i also really wished that people would state that before listing the actual recipe so you know that it is important to do so. in any case, i’m mentioning this here now so you know that it is actually important to soak your dates and cashews and that there is a good reason for it to be like that. if you wanna know why keep reading. if you don’t – just head right to the recipe and start making this cheesecake goodness!
so basically from my experience i can say that soaking your cashews is way more crucial than soaking your dates. the dates can soak just 10-15 minutes prior to adding them into the blender/food processor and they will mostly turn out the same way as soaking them for longer. however, soaking your cashews for multiple hours is very important as this allows the texture to get much more creamy and delicate. so i usually start soaking my cashews the day before, let them soak overnight and always ensure there is enough water as they absorb quite a bit. with the dates i usually do the same but if you happen to forget, 10-15 minutes before blending is totally fine. so now i know you’re definitely prepared to start making this raw vegan coconut & blueberry lemon cheesecake and i’m more than excited to hear your feedback! happy baking – eehm, or blending!
- 1 cup walnuts
- 1/2 cup almonds
- 10 soaked dates
- 2 tbsp coconut oil
- 1 tsp cinnamon
- 2 cups soaked cashews
- 1 cup coconut milk (use the thick part, not the watery part)
- 1/2 cup cashew milk (or almond/soy milk)
- 1/2 cup coconut oil, melted
- 5 tbsp agave syrup (or maple syrup if you prefer)
- juice of 1 lemon
- 1 tsp vanilla powder
- vegan 80% chocolate
- fresh or frozen blueberries
- your favorite granola
- soak the dates and cashews overnight. place into a bowl separately, add enough water and place into your fridge.
- blend walnuts, almonds, soaked dates and coconut oil. add in cinnamon and process until a thick texture forms.
- take the base out and press firmly into the bottom of your springform pan.
- next, process soaked cashews, coconut milk, cashew milk and melted coconut oil. add lemon juice, agave syrup and vanilla powder to the creamy mass and process again.
- pour the rather liquid mass onto the base of your cheesecake and spread evenly.
- pop the springform pan into the freezer for an hour.
- in the meanwhile melt some chocolate.
- take the cheesecake out, place blueberries on top, pour chocolate over them and sprinkle some granola on top for some extra crunch.
- freeze again for 1-2 hours until it's ready to serve.