Dessertsdeliciouslyella
Raw Blueberry Cheesecake
This recipe has been one of our most popular. 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.
👥 10 Servings⏱️ Prep & Cook: 3h🔥 Cook: 3h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●blender
📝 Preparation Steps
1
Once you’re ready to start cooking begin with the base: place the almonds into a food processor.
almonds1.5 cups
2
Blend for a minute or so until the nuts are nicely crushed.
3
Add the pitted medjool dates and blend again until a sticky mix forms.
pitted Medjool dates12
4
Press this into the base of a cake tin and place in the freezer.
5
Next make the middle layer: drain the cashews from their liquid, then put all the ingredients into the food processor and blend until smooth and creamy.
6
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.
7
Wait about twenty minutes for the middle layer to set in the freezer before making the third layer.
8
To make this simply add the remaining ingredients to the blender with the last of the mix from the middle layer.
9
Then blend until smooth and pour over the middle layer.
10
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.
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