Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Raw Blueberry Cheesecake

kept byNonie

Crust Ingredients:
2 Cups Slivered Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/4 Cup Coconut Oil
1/4 Cup raw, unpasteurized Honey
1 Tsp Vanilla Extract
Juice of 1/2 a Lemon

Blueberry Topping Ingredients:
1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
1/4 Cup Agave Nectar, Maple Syrup or Honey
1/4 Cup Coconut Oil

  1. First, pre-soak cashews and dates separately overnight.
  2. Coat an 8×8 baking dish with coconut oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!




Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
jenellebaur's picture
Also Kept By
The_Veganate's picture
Nonie's picture
vampire.nighthawk's picture
turmerictantrum's picture
petuniapig's picture
Lojea's picture

Top Recipe Keepers

Share with Facebook