Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

A lot of you are probably really familiar with raw cakes, as they’ve been trending for a few years already. I’ve been making them for years too and posted a couple recipe here on the blog as well. But even if it’s nothing new, I’m taking the risk and sharing this raw blueberry cheesecake with you today, as it literally is the bomb. It turned out super creamy (just how a raw cake is supposed to be) but the flavor is really fresh and totally berrylicious. One piece is enough to satisfy your cake cravings, but the second slice really does the trick. So it really hit all the spots for me, and for my friends too :)

Raw Blueberry Cheesecake | tuulia blogRaw Blueberry Cheesecake | tuulia blog

I originally made this recipe for CocoVi, as I’ve been making recipes for them this whole year (and will be making some more too!). But as it just turned out so good, I knew it needed to be posted here too. So I hope you guys like it as much as I and my hungry pals did!

And just to let you all healthy-treat-lovers know, we’ll be soon publishing an e-book version of our Finnish N’Ice Cream book with some added recipes! I’m super excited about it and will share more info soon. Until then, enjoy the cake and stay well! xx

Raw Blueberry Cheesecake | tuulia blog


Raw Blueberry Cheesecake (vegan & gluten-free)

notes: I added some acai powder to the filling to make this even more berrylicious, but you can leave it out as it’s just a bonus. I recommend tasting the filling as you make it, so you can add more lemon, blueberries, or sweetener, if you feel like it!

8-inch / 20 cm springform cake pan

Crust:
1 1/2 cup walnuts (or pecans / almonds)
1 1/2 tsp ceylon cinnamon
a tiny pinch of salt
6-8 fresh dates, pitted

Filling:
2 cups / 225g cashews (soaked overnight)
1 big lemon, juiced
3/4 cup blueberries (I use wild blueberries)
1/2 cup coconut milk
2/3 cup coconut oil, melted
3-5 tbsp organic honey (or maple syrup)
(2 tbsp acai powder)
1 tsp vanilla powder

Toppings:
blueberries and edible flowers

METHOD:

1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.

2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed.

4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.

5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

4 Comments

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  1. I love raw cakes, been making them for quite a few years and they keep surprising me as they are very versatile and easy to customize. Your blueberry cheesecake is simply perfect! Its bright color can lift anyone’s spirits, so beautiful.
    Btw, for those of us who already have the english version of the N’Ice Cream book, would it be possible to purchase only the new added recipes or get some kind of discount? I can’t get enough of yours and Tuulia yummy nice creams creations. :-)

    xo

    • The e-book and the new recipes are unfortunately only available in Finnish at the moment, but I really hope we could get them out in English as well. I’ll let you know as soon as it happens! :) Have the best weekend! <3

  2. This recipe is incredible!! And it’s gluten free on top of it all, thank you for sharing!