Raw Blueberry Cheesecakes

Something blue.

I’m probably taking the easy path here, but I was struggling to come up with an idea for something blue that wasn’t drowned in food dye. I get that blueberries are not particularly blue when used to cook with, but blue makes up part of the word so I’m going to go with it. Also it’s pretty late and I don’t have time to come up with anything else. And these are pretty.

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This may look more complex than it is because of the subsections of ingredients, but raw desserts are often very straight forward and easy. It’s just a matter of blending ingredients and pouring them in. The most time consuming part is the soaking and waiting for them to set.

I’ve got a bunch of these stored in my freezer now which I’m bringing out sporadically when I want a quick treat. As you can probably imagine, I’m sure these would be great with raspberries, strawberries or a combination of all of them.

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Raw Blueberry Cheesecakes
(makes about 20 mini cakes)

Base:
¾ cup dates, soaked
½ cup sunflower seeds
¼ cup almonds
pinch of salt

White layer:
1½ cups cashews, soaked
¼ cup agave nectar
¼ cup coconut oil, liquified
2 tsp vanilla
1Tbsp lime juice

Blue layer:
1½ cups cashews, soaked
1½ cups blueberries (I used frozen)
¼ cup coconut oil, liquified
¼ cup agave nectar

Chia jam::
2 cups blueberries (I used frozen)
2 Tbsp agave nectar
1 Tbsp lime juice
2 Tbsp chia seeds

Start by preparing the base – combine all ingredients in a food processor or blender until they form a thick mixture. If it’s too dry, you can add a tablespoon of water at a time until it comes together – it should be tacky, but not so sticky that you can’t work with it. Break of small pieces of mixture and press into bases of mini muffin tray, making the base a couple of millimetres thick – I used a silicone tray as they were easier to pop out at the end.

Blend white layer ingredients until smooth. Pour evenly on top of the prepared bases, filling each case to about half way. Put tray in the freezer to set.

Now do the same with the blue layer – blend until smooth and fill up each case until it is level with the top – smooth over to make even. Return to the freezer to set.

To prepare the jam, place blueberries, agave and lime juice in a saucepan and bring to a boil. Turn down to a simmer and cook for 10-15 minutes, until the berries start to come apart. Using the back of a fork or spoon, mash some of the blueberries. Add chia seeds and stir to combine. Remove from heat and allow to sit – the chia seeds will absorb a lot of moisture and thicken the jam. Allow to cool.

Once the cheesecakes have set, pop them out of their moulds and top with a spoonful of jam and some extra blueberries. I find it best to keep these dudes in the freezer, taking them out 15 minutes before you want to eat them to allow them to soften a little.

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32 thoughts on “Raw Blueberry Cheesecakes

    1. Thanks mum! There are about 15 in my freezer right now, I meant to bring some to breakfast the other day in your container that I still have!

  1. Bookmarking these, Like yourself I too will be taking the easy option – with seasonal blueberries, but why not?! Now, if you don’t mind can you pass me one of those handsome raw blueberry chessecakes, thank you.

    1. I would have loved to be more imaginative and use something more interesting like blue corn, but ah well. Blueberries are always a winner! If only I could pass these through the screen to you – I have about 15 sitting in my freezer waiting to be eaten!

    1. I agree it can seem a lot harder than it is, but apart from the jam on top of these it’s just a matter of blend and pour!

    1. Haha! Truth be told, I keep forgetting about them as I try to plan my next posts! They are kind of out of sight out of mind….but I think I will go get one now since we’re talking about them.

  2. These are so absolutely adorable and appetizing. I’m not a dessert person , but I love raw desserts; they are so creative, delicious and healthy.

  3. These are really, truly so pretty! And you were shining on my parade 🙂 I saw these earlier on IG and knew I had to come and speak my mind before the day was up.

    Zsu @ Zsu’s Vegan Pantry

  4. You straight up read my mind, hey. What else could be done but blueberries, which arent really that blue? I was super lazy and just referenced a tutorial on how to make natural blue food colouring (AKA a cop-out haha). These look beautiful! xx

  5. Please answer me fast.

    The soaked ingrediens, is it 3 cups of cashew, after soaking, or 3 cups of cashews, and then soaking ?

      1. I went for that.
        But damnit. Couldn’t u had specified what kind of cups u use. And use weight from this day please, so much easier to translate to european measurements 😉

        1. Sorry you had troubles with the measurements – what we call cups are the standard measurement used here. I don’t do a lot of translating to other measurements, will have to improve that in the future. Hope it turned out okay anyway 🙂

  6. 2 Tablespoons of vanilla. That sounded wrong to me, but we did it anyway and YUCK! It turned the white layer brown and tasted awful. I am guessing you meant 2 TEASPOONS? So we tried it again with 2 tsp of vanilla. The batter wouldn’t get smooth and it didn’t taste right. Where do you think I went wrong?

    1. Hi Shelley, my apologies – I did not realise the typo. You are right – it should be 2 tsp. As for why the batter wouldn’t go smooth, I’m not sure? Did you soak the cashews? I soak mine, and also have a high speed blender which really pulverises them. A food processor should work as well, but may take longer to get the same consistency.

    1. Hi Bernie, thanks for stopping by! I imagine you could, though I haven’t tried (and am from Australia so we don’t have graham crackers 😉 ) I’d love to hear how it goes if you try it.

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