Layered Blueberry Vegan Cheesecake (Paleo)
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 smooth, tart, and naturally sweetened with maple syrup. Serve it at a dinner party or special occasion for an impressive gluten-free and paleo-friendly dessert.
We index the facts; the cooking instructions live with the creator.
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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Sodium
- 48mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.