Raw Blueberry Chessecake

Raw Blueberry Cheesecake

 

 

Ok, so I realize the picture doesn’t scream, “Look at me I’m delicious!!!” But I promise you, these raw mini cheesecakes are amazing. Absolutely delicious. If you prefer, instead of separating them into cupcake liners, you can make this as a full-sized cheesecake using a regular cake pan.

Crust

  • 1/2 cup pecans
  • 1/2 cup macadamia nuts
  • 2 tablespoons organic raw agave nectar
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon organic vanilla extract
  • 1/4 teaspoon pink himalayan salt

Filling

  • 1/2 cup organic raw cashews
  • 3 tablespoons organic lemon juice (fresh squeezed)
  • 2 tablespoons organic raw agave nectar
  • 3 tablespoons organic coconut oil
  • 1/4 teaspoon organic vanilla extract
  • 1/8 teaspoon pink himalayan salt

Topping

  • 1/2 cup organic blueberries (frozen)
  • 1/4 cup organic raw agave nectar
  • 1/4 cup organic coconut oil

Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust mixture into the cheesecake pan and press down firmly.

Put all ingredient for the filling into a food processor and process until well combined and smooth. Divide the filling mixture and pour into the cheesecake pan on top of the crust mixture.
Put all ingredients for the topping into a food processor and process until well combined and in a coarse crumble texture. Divide the filling mixture and spread on top of the cheesecakes.
Put in freezer for approximately 15 – 30 minutes or until hardened. Keep in refrigerator or freezer until served because they will become very soft at room temperature.
Categories: Damien Barling, Desserts, Raw Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Raw Blueberry Chessecake

  1. uglicoyote

    Reblogged this on Vegan,Vegan.

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