Raw blueberry cheesecake

Name: Raw blueberry cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 145 min
Yield: 10 Servings
Ingredients: 9 oz cashews; 4.25 oz walnuts; 4.25 oz desiccated coconut; 4 tbsp cocoa powder; 6 tbsp coconut oil; 2 tbsp honey; 100 ml coconut milk; 0.5 tsp vanilla bean seeds; 4 tbsp lemon juice; 7 oz blueberries

Based on 27 ratings

Michaela and Nico Richter

Contributor

paleo360.de

Difficulty

Medium 👍

min.

Preparation

min.

Baking

100

min.

Resting

Ingredients

Servings:-10+

250 g	cashews
120 g	walnuts
120 g	desiccated coconut
4 tbsp	cocoa powder
6 tbsp	coconut oil
2 tbsp	honey
100 ml	coconut milk
½ tsp	vanilla bean seeds
4 tbsp	lemon juice
200 g	blueberries

Metric

Imperial

Nutrition per serving

Cal
407

Protein
9 g

Fat
36 g

Carb
12 g

Let's freeze a cake!
When you think of cake baking, you probably think of ingredients such as flour, sugar, and butter—and of course, that you bake it in an oven. This recipe for raw blueberry cheesecake is completely different. It’s no-bake and doesn’t include ingredients like flour, sugar, or butter. Instead, you’ll use desiccated coconut, walnuts, and honey. Even the “cheese” is made of cashew nuts that need to be soaked overnight before they’ll turn creamy. Ultimately, raw blueberry cheesecake is a delicious and nutritious cake alternative that avoids the oven by having the fridge do the baking instead.