These little raw vegan blueberry cheesecakes are a creamy and delicious dessert you can put together very quickly. I used tofutti (vegan cream cheese) as a shortcut, instead of soaking raw cashews. This is a healthy dessert which you could eat for breakfast! Or you could add one of these to a smoothie with some banana and almond milk…
Add your preferred fruit to this – strawberry, raspberry, lemon and mango would all work in this recipe.
“I found my thrill, on Blueberry Hill.” Fats Domino
Raw Vegan Blueberry Cheesecake
Makes 6 individual vegan cheesecakes
1/2 cup walnuts or pecans
1/2 raw almonds
1 cup pitted medjool dates
3 tablespoons tofutti
2 tablespoons cashew butter
1 tablespoon almond butter
1 tablespoon maple or agave syrup
1/2 cup fresh or frozen blueberries
What do I do now?
Make the base by putting the nuts and dates in a food processor and blend until nice and sticky.
Press about a tablespoon of base ingredients into a greased muffin tray (I used a teaspoon covered in baking paper to press the filling down nice and flat.)
For the filling, put everything into the food processor and blend until smooth and creamy.
Add about a tablespoon of filling on top of the base and place in the freezer to set.
Once set – top with blueberries and any other berries and a drizzle of maple if you like it sweet!
Quick and easy and super Yum!
Anything else I should know?
You could add strawberries, raspberries, mango or lemon instead of blueberries for a similar result.
This is a very versatile recipe.