You’ve seen me make my Raw, Vegan, and Gluten-Free Salted Almond Cheesecake on the TODAY Show (and if you haven’t hi, click here), but what if I told you I’m adding to the cheesecake family here on DADAEATS?
Well, spoiler alert: I am. Meet the latest addition to the family, a close relative of my original cheesecake: my Raw, Vegan, and Gluten-Free Blueberry Vanilla Cheesecake.
At first glance, the color is almost too unreal to believe. You’d think there was something added to create this bright, vibrant purple but… nope. Just gorgeous frozen blueberries mixed with my deliciously creamy coconut milk and cashew cheesecake filling!
This is one of my favorite recipes on the site because it is so unbelievably decadent looking and tasting, but you’d have no idea this dessert is made with all real, wholesome ingredients. It’s also, gluten-free, grain-free, and vegan – sweetened with just a touch of maple syrup! You’d think I was lying if you tasted it.
Make this and seriously impress your friends and family. It will satisfy even the most fanatic of cheesecake lovers.
If you make this recipe, tag me #DADAEATS and @DADAEATS on Instagram so I can see your creations!
Raw, Vegan, & Gluten-Free Blueberry Vanilla Cheesecake
Date and Almond Crust
- 1 cup medjool dates
- 3/4 cup raw almonds
- 1 tbsp creamy almond butter
- 1/2 tsp vanilla extract
- 1/2 tbsp coconut oil
- 1/4 tsp salt
Blueberry Vanilla Cheesecake Filling
- 1.5 cups raw cashews, soaked soak cashews overnight, or "flash soak" by soaking in boiled water for one hour.
- 1/2 cup maple syrup
- 1/3 cup + 1 TBSP full-fat coconut milk
- 1/3 cup frozen blueberries
- 1.5 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp coconut oil, melted and cooled
- 1/2 tsp salt
First, make sure that your cashews are soaked. You can soak them in water overnight or alternatively, soak them in hot, boiled water for an hour.
Make raw crust by processing dates, almonds, coconut oil, vanilla, and almond butter together until mostly pulverized and small pieces are left. The mixture should be a little dry, but sticky enough to mold.
Line a baking tray (I use an 8x8) with parchment or wax paper, and press the crust into it, until completely uniform. It should be very firmly packed.
Now make the cheese filling. Drain soaked cashews and add to a high speed blender with the maple syrup, coconut milk, vanilla, lemon juice, coconut oil and salt. Blend thoroughly until completely smooth. Feel free to taste and adjust - I added a tad more salt and lemon juice to get the balance and acidity just right.
Pour 1/2 of the cheesecake filling over the crust and tap until the mixture has evenly distributed.
Now, add the frozen blueberries to the remaining cheesecake filling that you have left in the blender. Blend until completely smooth and light purple color is achieved.
Now, gently pour the blueberry filling over the crust in your baking dish. Smooth with the back of a spoon or spatula, being careful not to dip into the vanilla layer. Tap the dish on the counter to ensure everything is uniform and smooth. Top with cheesecake with frozen blueberries, slivered almonds (if desired), and a pinch of maldon sea salt.
Freeze cheesecake for 5-6 hours. (I know...patience is key, but so worth it)! When it's complete, slice into bars and enjoy! Best served immediately. Store in freezer.