Layered Blueberry Vegan Cheesecake (Paleo)
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Bakerita · by Rachel Conners★ 5.0 (42)

Layered Blueberry Vegan Cheesecake (Paleo)

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 13%
CARBS 23G27% OF CAL
3G FIBER12G SUGAR8G OTHER
FAT 27G70% OF CAL
11G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-bake vegan cheesecake with a date-pecan crust and creamy cashew filling topped with blueberries. It's rich, tangy, and naturally sweetened with maple syrup. Serve as an elegant dessert for any occasion.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • ½ cup (65g) raw pecans
  • ½ cup (48g) almond flour
  • 2 pitted dates
  • 2 tablespoons (25g) coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 cups (240g) raw cashews (soaked in cold water for at least four hours or preferably overnight (see Notes))
  • ½ cup (114g) canned coconut milk (shaken)
  • ¼ cup (50g) coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor))
  • ⅓ cup (111g) pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract (or ½ teaspoon vanilla bean powder)
  • ¼ cup (10g) freeze-dried blueberries
  • 1 cup fresh or frozen blueberries (thawed, if frozen)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chia seeds
PREP
45M
SODIUM
48MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.