Vegan Blueberry Cheesecake

Light and delicate, this raw decadent cheesecake melts in your mouth! Its also made with wholesome raw ingredients and packed with vitamins and minerals. Plus, it’s ready in no time at all.

Serves: 6


Cashew cheese -

300g raw cashews, soaked overnight
1 lemon, juice only
200ml coconut milk
2 tbsp coconut nectar
½ tsp vanilla essence
Pinch of pink salt


Crust -

200g dry pitted dates, soaked overnight
200g chopped mixed nuts
1tsp vanilla essence
Pinch of pink salt


Topping –

250g blueberries, fresh or frozen


  1. Line a round 6" pan with greaseproof paper.

  2. For the crust place the soaked pitted dates, chopped nuts, vanilla essence and pinch of salt in the food processor and pulse till the mixture becomes sticky.

  3. Spread the mixture into the pan and press so it is even.

  4. Add the soaked cashews, juice of a lemon, coconut milk, coconut nectar and pinch of salt into a food processor until you get a smooth cream.

  5. Pour the cashew mixture in the pan on top of the crust spreading evenly. Place in the freezer to firm.

  6. Place the blueberries and coconut nectar in the food processor and pulse to form a puree.

  7. Top the cheesecake with the puree, cover and freeze for at least 3 hours.

  8. Serve at room temperature until it can be cut easily.

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