Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?

Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.

Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.

Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.

Learned something new? I did.

Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.

So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.

The review I got today when I brought this cake into work were great, everyone loved it.

But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.

For now enjoy and as always let me know what you think.

Print Recipe
Raw Vegan Blueberry Cheesecake
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Instructions
  1. Place the first 4 ingredients into a food processor and blend several times until very smooth.
  2. While the filling is blending, mix the crushed biscuits with the melted coconut oil and fill the bottom of a 3 inch cake ring with the base
  3. Now pour the filling on top and smooth out. You will have a bit of the filling mixture left but you can use it to top the cake later
  4. Freeze for about 3 hours
  5. when ready to eat defrost for about two hours but not any longer because it will start to lose its shape
  6. Top with leftover filling (maybe in swirls) and Enjoy
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2 thoughts on “Raw Vegan Blueberry Cheesecake

  1. Sounds delicious and I love blueberries too – particularly when you cut them in half they look like something even more exotic with the little star inside!

    I did a similar cheesecake with matcha for my blog (http://www.theflourishingpantry.com/home/2017/3/6/matcha-lemon-cheesecake) and made the base with ground almonds, almond butter, coconut oil, rice malt syrup (or you could use another liquid sweetener) and a touch of vanilla essence.

    1. Ohhh yours sounds lovely I need to try it. I fell in love with matcha only recently so I need to use it with cakes now

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