Raw Blueberry Cheesecake
This has been one of the most popular recipes on the blog ever since it went up so I wanted to give it a bit of a revamp for you in time for summer I hadnt made it in ages and I forgot how much I loved it It got eaten very very quickly this end The date and almond base is almost my favourite part of the whole thing it's sweet and soft with lovely nutty hints which goes so well with the creamy cashew layer and then berry and maple top The whole thing looks beautiful too so it's a perfect dessert to share with friends
This has been one of the most popular recipes on the blog ever since it went up so I wanted to give it a bit of a revamp for you in time for summer I hadnt made it in ages and I forgot how much I loved it It got eaten very very quickly this end The date and almond base is almost my favourite part of the whole thing it's sweet and soft with lovely nutty hints which goes so well with the creamy cashew layer and then berry and maple top The whole thing looks beautiful too so it's a perfect dessert to share with friends
- Carbohydrate 22.7178 g
- Cholesterol 0 mg
- Fat 0.2682 g
- Fiber 2.84800004005432 g
- Protein 0.8372 g
- Saturated Fat 0.02072 g
- Serving Size 1 1 Serving (90g)
- Sodium 0.9 mg
- Sugar 19.8697999599457 g
- Trans Fat 0.10466 g
- Calories 86 calories
Step-by-step
- Before making this you need to freeze the two peeled bananas for at least three hours along with the blueberries.
- You also need to soak the cashew nuts in water for at least four hours.
- Once you're ready to start cooking begin with the base. Place the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed.
- Then add the pitted medjool dates and blend again until a sticky mix forms.
- Press this into the base of a cake tin and place in the freezer.
- Next make the middle layer by simply putting all the ingredients into the food processor and blending until smooth and creamy.
- When done, take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer - keep the final quarter of the mix in the processor as it's needed for the top layer.
- Wait about twenty minutes for the middle layer to set in the freezer before making the third layer.
- To make this simply add the remaining ingredients to the blender with the last of the mix from the middle, then blend until smooth and pour over the middle layer.
- Place the cake back into the freezer to set for two to three hours before serving.
- You'll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it.
- Serve with some fresh blueberries and enjoy!
Raw Blueberry Cheesecake: A Summer Delight
This Raw Blueberry Cheesecake recipe has been a runaway success ever since I first shared it on my blog. I've decided to give it a summery refresh, and let me tell you, it's even better than I remembered! The last batch disappeared incredibly fast – a testament to its deliciousness.
What truly sets this cheesecake apart is its incredible base. The almond and date crust is simply divine; a perfectly sweet and soft foundation with delightful nutty undertones. This base provides the ideal complement to the creamy cashew filling and the vibrant, tangy blueberry topping. It's not just delicious; it's also visually stunning, making it the perfect showstopper dessert for any summer gathering.
The Base: A Symphony of Almonds and Dates
The foundation of this cheesecake is a delicate balance of crunchy almonds and naturally sweet medjool dates. The almonds offer a satisfying texture, while the dates lend a rich, caramel-like sweetness that enhances the overall flavor profile. Processing the almonds and dates creates a cohesive, crumbly base that perfectly holds the creamy filling.
The Filling: Creamy Cashew Perfection
The cashew filling is where the magic truly happens. Soaking the cashews beforehand ensures a wonderfully smooth and creamy texture, free from any unpleasant grit. The combination of cashews, a touch of maple syrup, and a hint of cinnamon creates a harmonious blend of flavors that's both rich and refreshing. This creamy layer is the heart of the cheesecake, offering a luxurious and decadent experience in every bite.
The Topping: A Burst of Blueberry Goodness
Frozen blueberries are the stars of the show in this cheesecake's vibrant topping. Their sweet-tart flavor perfectly balances the richness of the cashew filling and the nuttiness of the almond crust. The frozen blueberries retain their shape and texture while adding a refreshing burst of flavor to each bite. A simple drizzle of maple syrup enhances the natural sweetness of the berries, creating a truly unforgettable finish.
More Than Just a Dessert: A Summer Memory in the Making
This Raw Blueberry Cheesecake isn't just a dessert; it's an experience. It's the perfect way to end a warm summer evening, shared with friends and family. The process of making it is simple, yet the result is nothing short of spectacular. Each layer is a testament to the beauty of simple ingredients, elevated by careful preparation and a touch of creativity.
Beyond the Recipe: Adaptability and Innovation
While this recipe provides a perfect foundation, feel free to experiment and personalize it to your taste. You can swap out the blueberries for other berries like raspberries or strawberries. Adding a pinch of vanilla extract or a squeeze of lemon juice can also enhance the overall flavor profile. The beauty of this recipe is its versatility. It allows you to express your creativity and tailor the dessert to your preferences.
Whether you're a seasoned baker or a novice in the kitchen, this Raw Blueberry Cheesecake is a recipe that will undoubtedly impress. So gather your ingredients, follow the steps, and prepare to indulge in a summer dessert that's as delicious as it is beautiful. Enjoy!
