Raw, Vegan Blueberry Cheesecake
Do you love cheesecake, but struggle with all that dairy, sugar, and gluten? Look no further! This raw blueberry version will knock your socks off!
Ingredients for the crust
- 1/2 cup dates
- 1/2 cup walnuts (almonds or pecans would work too)
Ingredients for the filling
- 1 1/2 cups cashews (soaked over night or at least 5 hours)
- 1 cup blueberries (I used fresh, but you could also use frozen I suppose)
- 1/4- 1/3 cup coconut oil (melted)
- 1/4 cup agave
- 1 tsp. lemon juice
Pour crust ingredients into food processor and pulse until the mixture sticks and holds together. Then place onto pan and form into a crust layer. I made my own shape, but you can put it in any shape you'd like. Even a heart if you'd like!
Place all ingredients of filling in food processor and blend until very smooth.
Pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least three hours.
Keep in refrigerator until time to serve. Enjoy!