Mini Raw Vegan Blueberry Lavender Cheesecakes

Being dairy free does not mean you have to give up delicious creamy desserts like cheesecake.  On the contrary, you can make a raw cheesecake that is every bit as delicious!  I admit I was skeptical the first time I made one, but then I was a convert, never going back to dairy laden cheesecake again!  Cashews are used as a creamy base, and a graham cracker like crust can be made from nuts and dates.  I am sharing with you here one of my favorite flavorings for a cheesecake, blueberry and lavender.  It is perfect for summer when blueberries are sweet.  These are mini cheesecakes, so you can enjoy without having to worry about over indulging.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

To make the cheesecake filling, drain the cashews and combine them with coconut water, lemon juice and nectar, coconut oil, sea salt, vanilla and 1 1/4 cups blueberries in a food processor and blend until smooth and creamy. Pour the half cheesecake filling into four 4 inch bowls or ramekins lined with plastic wrap*, then scatter the remaining blueberries over, then top with remaining filling. Place in the freezer until it is set, 4 to 6 hours.

To make crust, combine all ingredients in the food processor until well chopped and holding together (add an additional date or two if too crumbly). Press the mixture into the tops of each of the cheesecakes in the bowls. To make sauce, combine 3/4 cup blueberries, agave nectar, and vanilla in a food processor. Blend until smooth, then pour into a bowl and stir in whole blueberries and lavender. To serve, unmold cheesecakes onto serving platters crust side down, and carefully smooth the sides (there may be lines from the plastic wrap) with a small offset spatula. Pour some of the blueberry lavender sauce over each one and serve!


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level