Vegan No-Bake Blueberry Cheesecake

Name: Vegan No-Bake Blueberry Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 1 cake
Cuisine: Deutsche Küche
Ingredients: 75 g pecans; 48 g almond flour; 2 Sukkari dates (pitted); 2 tbsp coconut oil; 1 tsp cinnamon powder; 1 pinch salt; 300 g raw cashew nuts (soaked overnight); 125 ml canned coconut milk; 58 g coconut oil (melted and cooled); 100 g date syrup; 1 tbsp vanilla extract; 25 g blueberries (frozen)

1 cake

Buy all ingredients right below the recipe

INGREDIENTS FOR THE CRUST

75 g pecans
48 g almond flour
2 Sukkari dates (pitted)
2 tbsp coconut oil
1 tsp cinnamon powder
1 pinch salt

INGREDIENTS FOR THE CAKE CREAM

300 g raw cashew nuts (soaked overnight)
125 ml canned coconut milk
58 g coconut oil (melted and cooled)
100 g date syrup
1 tbsp vanilla extract
25 g blueberries (frozen)

Preparation

1
Grease a springform pan with coconut oil and set aside.
2
In a food processor, add pecans, flour, Yogi & Yousef dates, oil, cinnamon, and salt. Process until a dough forms. Do not over-process, otherwise the dough will turn into a paste. Press the dough into the greased springform pan and smooth it out.
3
Process the filling ingredients, excluding the blueberries, in the food processor until a silky, smooth mixture forms.
4
Pour 2/3 of the filling over the pecan crust. Smooth the surface, tap it a few times on your countertop to remove air bubbles. Place in the freezer to chill.
5
Add the blueberries to the remaining filling, spread over the cheesecake, and place back in the freezer.
6
Chill for at least 3 hours and enjoy!

Yogi & Yousef

We want to inspire you to prepare sweet dishes completely without sugar. All you need are our Sukkari dates, which are super soft and taste like creamy caramel. Try it out!