Do you love blueberries and also love cheesecake? Then you will love this raw blueberry cheesecake recipe! I call this a raw cheesecake because it does not need to be baked and is made with raw cashews instead of cream cheese. I guess technically it should not be called a cheesecake, but when you try it you will agree with me that it tastes just like a typical cheesecake made with cream cheese.
The crust also does not need to be baked and is made of simply 3 ingredients: almonds, pecans and dates. I used Medjool dates because they are soft and easily processed into a creamy paste. You could use any type of dates and if you find that the dates you chose are hard to blend, soak them in water for a couple of hours first. The key is to use approximately ½ cup of dates to form the crust of this cheesecake.
The blueberry sauce complements this cheesecake perfectly and it has no added sugars or sweeteners. All I used to make it was frozen blueberries, water and a teaspoon of freshly squeezed lemon juice. You can certainly use fresh blueberries if you have them.
This recipe makes 10 mini blueberry cheesecakes and I made them in a mini cheesecake pan because I think this dessert comes out gorgeous as mini individual servings. If you don't have this type of pan you can also use a square or round dish and adjust the recipe to fit the size of the pan you are using.
Recipe
Raw, No Bake Blueberry Cheesecake
Ingredients
Crust:
- ⅓ cup pecans
- ⅓ cup almonds
- 5 Medjool dates, large
Cheesecake:
- 2 cups raw cashews
- 2 tablespoons coconut oil, melted
- ½ cup + 2 tablespoons plain Greek yogurt, or dairy-free yogurt
- ¼ cup lemon juice
- 2 tablespoons raw honey, or maple syrup
- pinch fine himalayan salt
Blueberry Sauce:
- 2 cups blueberries, I used frozen
- ⅔ cup water
- 1 teaspoon lemon juice
Instructions
Crust:
- In a food processor, chop almonds and pecans, one at a time. Place chopped nuts together in a bowl.
- Remove pit from dates and process in the food processor until creamy. Combine date paste and nut mixture together.
- Add 1 tablespoon of the mixture to each individual cavity in the cheesecake pan and press down to form a flat crust.
Cheesecake:
- Process the cashews and coconut oil in the food processor until creamy like peanut butter. Place the mixture in a large bowl and mix in the yogurt, lemon juice, honey and salt. Pour mixture on top of crust and freeze overnight.
Blueberry Sauce:
- Bring the blueberries, water and lemon juice to a boil, then reduce heat to medium-low.
- Mash the blueberries with a fork and simmer for about 30 minutes to reduce the mixture. Let cool, drizzle sauce over cheesecake and serve.
- Store cheesecake in the freezer and any leftover blueberry sauce in the fridge to preserve.
Notes
Nutrition per serving
Recipe makes 10 mini Blueberry Cheesecake pies
To make the Raw Mini Blueberry Cheesecake I used these awesome removable bottom mini cheesecake pan:
