Vegan Blueberry Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw, no-bake cheesecake made with creamy cashew filling, a nutty almond date crust, and topped with fresh blueberries. Rich and surprisingly authentic-tasting for a vegan dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups almonds
- Pinch sea salt
- 2 cups pitted Medjool dates
- 3 cups cashews (soaked in water overnight and drained)
- 1/4 tsp sea salt
- 2/3 cup melted coconut oil
- Seeds of 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup agave nectar
- 2 cups blueberries
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons agave nectar or pure maple syrup
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.