Raw blueberry cheesecake

Raw blueberry cheesecake

16 ratings

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
100
min.
Resting

Ingredients

Servings:-10+
250 g
cashews
120 g
walnuts
120 g
desiccated coconut
4 tbsp
cocoa powder
6 tbsp
coconut oil
2 tbsp
honey
100 ml
coconut milk
½ tsp
vanilla bean seeds
4 tbsp
lemon juice
200 g
blueberries
Metric
Imperial
  • 250 g cashews
  • 120 g walnuts
  • 120 g desiccated coconut
  • 4 tbsp cocoa powder
  • 6 tbsp coconut oil
  • 2 tbsp honey
  • 100 ml coconut milk
  • ½ tsp vanilla bean seeds
  • 4 tbsp lemon juice
  • 200 g blueberries

Utensils

  • kitchen towel
  • mixing bowl
  • food processor
  • sieve
  • springform pan

Nutrition per serving

Cal
407
Protein
9g
Fat
36g
Carb
12g

Let's freeze a cake!

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.