Recipe
Raw Blueberry Cheesecake
An elegant raw dessert with a nutty oat crust and creamy cashew-blueberry filling that's naturally sweetened.
Category: desserts
Source: Chef AJ chefaj.com
Storage: Store in freezer until ready to serve. Can be made in advance and frozen for up to 3 months.
Soak The cashews: Be sure to soak your cashews for at least 4-6 hours to achieve a super smooth and creamy filling. Make Ahead: This cheesecake freezes beautifully, so you can make it in advance and have a ready-to-serve dessert for any occasion. Topping Ideas: For extra flavor and texture, sprinkle the top with unsweetened coconut, or add fresh berries for a pop of color. Enjoy, Suz
I have not made this recipe (I typically only include recipes I have made.) That being said, I have tasted this and it is delicious. I have not tried a ChefAJ dessert I have not loved.
Let's cook
Crust
Ingredients
- 2 cups oats (if you are strictly following a raw food diet use sprouted oats)
- 12 oz. dates about 2 cups
- 1 Tbsp. cinnamon
- 1 tsp. Vanilla powder
Instructions
- 1In a food processor fitted with an 'S' blade, process the oats, cinnamon and vanilla bean powder into a flour-like consistency.
- 2Add the pitted dates and continue processing until the food processor starts to form a ball, and the ingredients are fully combined.
- 3Empty the food processor into a cheesecake pan and press the dough evenly on the bottom.
Filling
Ingredients
- 3 cups frozen wild blueberries defrosted
- 12 oz. dates about 2 cups
- 3 cups raw cashews soaked
- 1 cup unsweetened non dairy milk
- ¼ cup lemon juice
Instructions
- 1Soak cashews for at least 4-6 hours to achieve a super smooth and creamy filling.
- 2Drain and rinse the cashews.
- 3In a food processor fitted with the 'S' blade, process the cashews until smooth then add the dates and process again.
- 4Add the remaining ingredients and process until smooth.
Assembly
Instructions
- 1Pour filling evenly over the crust.
- 2Sprinkle the top with unsweetened coconut, if desired.
- 3Place in freezer until firm