VEGAN: No-Bake Blueberry Cheesecake

Vegan No-Bake Blueberry Cheesecake

Dairy Free***No Refined Sugar***Paleo***Vegan

COOK TIME: 20 minutes

INGREDIENTS

FOR THE CRUST:

  • 1 cup sunflower seeds
  • 1 1/2 packed cups whole dates
  • 1 teaspoon vanilla extract

FOR THE CHEESECAKE:

  • 2 cups raw cashews, soaked for a few hours
  • 2 cups blueberries, frozen and slightly thawed
  • 1/2 cup maple syrup or agave nectar
  • 1 1/2 teaspoon lemon or lime juice
  • 1/8 teaspoon salt (optional)

TO MAKE THE CRUST:

  1. Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
  2. Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

TO MAKE THE CHEESECAKE:

  1. Drain and rinse the cashews and toss into a food processor or a high-speed blender.
  2. Blend until the mixture is smooth.
  3. Pour over the prepared crust and freeze for at least two hours.
  4. Let sit on the counter for about 15 minutes before slicing and serving.

NUTRITIONAL INFORMATION:

Total Calories (for entire cake) : 3563 | Total Carbs: 475 g | Total Fat: 185 g | Total Protein: 76 g | Total Sodium: 33 g | Total Sugar: 336 g
Per serving (10 slices in this cake) Total calories  356 per serving, 47 g carbs, 18 g fat, 7.6 g protein, 33.6 g sugar

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