Raw Blueberry Cheesecake
- Serves: 10
- Prep: 45M
- Difficulty: easy
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 hadn’t 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.
For the base
2 1/2 cups of pitted medjool dates, about 450g
1 1/2 cups of almonds, about 125g
For the middle layer
2 cups of soaked cashew nuts, about 300g
2 frozen over-ripe bananas
1/3 cup of maple syrup, about 100g
1/3 cup of fresh apple juice, about 100g
1 tsp of cinnamon
For the top layer
1 cup of freshly frozen blueberries, about 100g
1 cup of strawberries, about 100g
4 medjool dates
1 tbsp maple syrup
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!