Lemon Blueberry Cheesecake (vegan + gf)

Raw Blueberry Lemon Cheesecake by Healthandus

Want a healthy raw dessert? I do, just about every week! I love making “cheesecakes” so i can save and pull out at given day of the week. The recipe is for a large cake, using a 8′ spring form pan. Get ready to share! *raw, vegan and gluten free

What you need:

1/2 cup raw almonds
1/2 cup Medjool dates, pitted
1 tsp cinnamon
1 tsp chia seeds
1/4 cup pistachios

Blueberry Layer:

1 cup cashews (soak for 30 minutes)
1 cup blueberries
1/4 cup maple syrup
1/4 cup coconut oil

Lemon Layer:

1 cup cashews (soak for 30 minutes)

1/4 cup maple syrup

1 lemon, juiced

2 T coconut oil

1/2 t vanillaRaw Blueberry Lemon Cheesecake by Healthandus

Get Makin’:

•Process the almonds, Mejool dates, pistachios in your food processor.
•Add the chia seeds and cinnamon.
•Press into the bottom a small spring form pan.

Middle layer:
•Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
•Spoon onto the crust evenly.
•Place in the fridge for 15 minutes.

Raw Blueberry Lemon Cheesecake by Healthandus


Top layer:

Mix equal parts of cocoa powder and coconut oil. At room temperature the oil will melt and if you mix it together it will add more heat for an easy spread. You can see on the cake it was sort of thick, but that’s ok, its the topping!


Top with fresh blueberries and serve.



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