Recipe Directions
CRUST
1. Process all ingredients in a food processor until a paste-like consistency.
2. Place the mixture in a springform pan and press until all the bottom of the pan is evenly distributed.
3. Refrigerate until cheesecake mixture is ready.
TOPPING
4. Place wild blueberries in a bowl and wash normally. Add agave nectar and mix until all the blueberries are covered with agave nectar.
5. Refrigerate until ready to serve the cheesecake.
CHEESECAKE
6. Place all ingredients in a Vitamix or high speed blender, except coconut butter and lecithin. Mix thoroughly until cashew is silky and smooth consistency.
7. Add coconut butter and then blend at high speed. Add the lecithin and then blend in high speed.
8. Pour the mixture in the 9-inch springform pan prepared earlier with the crust.
9. Refrigerate overnight.
10. Cut the cheesecake into serving sizes and then add the wild blueberry toppings.
Cheflandria's Thoughts
By Cheflandria This cheesecake blew non-raw people away!
I made it for an Easter brunch as a dessert.
Those who ate it could not believe the silky and tasty cheesecake that was dairy- and egg-free.
Enjoy this delicious dessert or snack!
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Comments
Top voted
rawleen
Jun 19, 2010
Wow you rock!!! Thanks!!!
magicliterati
Nov 20, 2010
I made this and the recipe seems like it needs to be for a smaller cake pan. In a 9 inch springform pan, the crust would have to be extremely thin and the "cheesecake" filling isn't as tall/full as in the picture. So I just made a little more crust and next time I'll make more filling, too (and use a little less almond milk in the filling, too, so it's thicker). SUPER TASTY!
Cheflandria
Sep 21, 2010
yuna, not sure and have not tried omitting the liquid lecithin
lecithin binds the liquid and oil
All
Branwyn32
Dec 30, 2010
Oh my GOD. *drools* Has anyone tried this without the aid of a vitamix? I have a decent blender, a 550 watt $50 Black and Decker, and a normal walmart food processor. Think I'll be ok?
magicliterati
Nov 20, 2010
I made this and the recipe seems like it needs to be for a smaller cake pan. In a 9 inch springform pan, the crust would have to be extremely thin and the "cheesecake" filling isn't as tall/full as in the picture. So I just made a little more crust and next time I'll make more filling, too (and use a little less almond milk in the filling, too, so it's thicker). SUPER TASTY!
Cheflandria
Sep 21, 2010
yuna, not sure and have not tried omitting the liquid lecithin
lecithin binds the liquid and oil
Anonymous
Jul 12, 2010
Will this work well without the soy lecithin? Maybe some extra coconut oil or butter?
fuzzywater
Jun 20, 2010
Mmmm. I'd be drooling over this one on the website for the last couple days....
meganthevegan
Jun 20, 2010
oh my godddddd. this looks so amazing that i might die if i look at the picture one more time!! TO THE RECIPE BOX IT GOES! I'm so excited!!!
sesamebutterfly
Jun 19, 2010
This looks divine!
deborahann
Jun 19, 2010
OMG This sounds wonderful. Try Artisana raw coconut butter. It is coconut oil blended butter smooth with coconut meat and slightly dehydrated. It is my newest addiction! I get it from rawguru.com
RawKarateGirl
Jun 19, 2010
Thanks so much!! I havee to try this soon!!
rawleen
Jun 19, 2010
Wow you rock!!! Thanks!!!
RawKidChef
Jun 19, 2010
Wow again cheflandria!! I'm going to use almonds instead of mac nuts. By coconut butter, you mean coconut oil, right? Not the ground up coconut meat?
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