Clean Baking Recipe

Raw Blueberry Cheesecake

4.25
Average: 4.3 (8 votes)
(8 votes)
Raw Blueberry Cheesecake

Raw blueberry cheesecake - Colourful and simply always delicious. © Jessica Bolewski

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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
446
calories
Calories

Healthy, because

Even smarter

Nutritional values

Almonds and cashews are rich in protein and score points with vitamin E and unsaturated fatty acids. 

If you like, you can also prepare this sweet snack with raspberries instead of blueberries. 

1 piece contains
(Percentage of daily recommendation)
Calorie446 kcal(21 %)
Protein12 g(12 %)
Fat36 g(31 %)
Carbohydrates20 g(13 %)
Sugar added3 g(12 %)
Roughage4.9 g(16 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E7.3 mg(61 %)
Vitamin K2.6 μg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate33 μg(11 %)
Pantothenic acid0.2 mg(3 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium455 mg(11 %)
Calcium38 mg(4 %)
Magnesium131 mg(44 %)
Iron3 mg(20 %)
Iodine2 μg(1 %)
Zinc2.3 mg(29 %)
Saturated fatty acids13.4 g
Uric acid15 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
15
Ingredients
10 ounces almonds (unpeeled)
7 ounces Dried dates (pitted)
16 ounces Cashews (soaked overnight)
3 tablespoons Agave syrup
6 ounces Coconut oil
1 teaspoon Vanilla
1 lemon (Juice)
5 tablespoons Shredded coconut
2 ounces Blueberries (frozen)
2 ounces Blueberries (fresh)
How healthy are the main ingredients?
CashewalmondBlueberryAgave syruplemon

Preparation steps

1.

For the base of the Raw Blueberry Cheesecake, put the almonds and dates in a powerful food processor and mix to a "dough base". Add water or vegetable milk to the mixture as desired and depending on how sticky it is.

2.

Place the finished dough base in a freezer-proof mold (for example 8" x 10" ) and press down firmly. Place in the freezer.

3.

Now put the cashew nuts soaked overnight with agave syrup, melted coconut oil, vanilla pulp and the juice of one lemon in a food processor and puree to a creamy mass.

4.

Halve the cashew mixture. Mix one half with 3 tbsp. coconut flakes, put the other half back into a food processor and puree with the frozen blueberries.

5.

Take the pastry base out of the freezer and spread the light cashew-coconut mixture on it first. Then spread some fresh blueberries on top and cover with the cashew blueberry mixture. Garnish with more blueberries as you like or add them to serve.

6.

Now place the Raw Blueberry Cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, remove the blueberry cheesecake from the freezer and garnish with the remaining 2 tbsp. coconut flakes and the remaining blueberries.