Raw Wild Blueberry Cheesecake

Making raw vegan cakes is one of my favourite things to do!

This plant based Wild Blueberry Cheesecake is light, smooth & fluffy, and its not only delicious, but a much healthier alternative to celebrate a birthday with.

It's made from just a few ingredients which you probably have in your pantry right now! 

What I love the most about this cake is that you can make it days (or weeks!) in advance and freeze it!

In fact, because it has two different colours, I like to make one layer a week before & pop it in the freezer, and then I go back to it a few days later to add the second layer. 

It ends up being a masterpiece which I've perhaps only spent a total of 30 minutes making! 

And lets not forget the vibrant colours raw cakes offer. You simply can't beat a raw cake for its technicolour! 

One important point I'd like to add is please make sure you wash your berries thoroughly.  

Berries are heavily sprayed with pesticides unless you are using organic. 

I always buy my berries frozen and the brand I use is Oob Organic which you can buy in Coles. 

To decorate the top of the cake however, I use conventional.  This is because I want them to look as fresh as possible and defrosted berries end up looking a little sad. 

To combat the pesticides, I simply soak these in a mixture of water & apple cider vinegar.  I usually fill up a bowl with about 3 cups water to 2 Tablespoons ACV.

The ACV will remove some of the pesticide residue. 

Let's get on with the recipe! 

Raw Wild Blueberry Cheesecake Ingredients & Method 

For the Base 

1 & 1/3 cups rolled Oats 
1 & 1/3 cups desiccated Coconut
10 large dates 
5 to 6 T Coconut Water

1. In a food processor, add your dry ingredients & blend for 2 seconds. 
2. Add the Dates & Coconut Water and blend until evenly mixed (Do not over blend, its nice to have some texture in the base)
(It should feel sticky when you press it together, but not too moist)
3. Press down into a spring form cake tin making sure it is eve & set aside.

For the First Layer

3 cups soaked Cashews (soak for 3 hours in filtered water)
3 cups frozen Blueberries
2 T Wild Blueberry powder (Buy HERE)
1/2 cup melted Coconut Oil 
2.5 T Honey
1 cup Almond Milk 

1. To a high power blender, add everything but the melted coconut oil, and blend until the mixture is relatively smooth. 
2. Now add the melted Coconut oil & continue blending until completely silky & smooth. 
3. Pour this on top of your base layer smoothing it out evenly & pop it into the freezer. 

Note: If you plan to make the entire cake in one day, you will need to freeze this first layer for at least 1.5 hours before adding the second layer. 

For the second Layer 

3 cups soaked Cashews (soaked for 3 hours in filtered water)
3 cups frozen Raspberries 
2 T Wild Blueberry powder (Buy HERE)
1/2 cup melted Coconut Oil 
Juice of 1.5 large whole Lemons 
Small chunk of raw Beetroot (approx. 1/4 of a small Beetroot, for colour!)
1 cup Almond Milk

1. To a high power blender, add everything but the melted coconut oil, and blend until the mixture is relatively smooth. 
2. Now add the melted Coconut oil & continue blending until completely silky & smooth. 
3. Pour this on top of your first layer smoothing it out evenly & pop into the freezer to set. 

Some useful tips before decorating your raw cake! 

You will be able to take the raw cake out of the tin once it has been completely frozen. To be safe, leave it in the freezer for at least 8-10 hours. 

The easiest way to remove the cake from the tin without completely butchering the sides of the cake is to remove from the freezer & wait 30 minutes for it to slightly defrost a little. 

Don't have 30 minutes? A trick is to light a candle & then move the flame around the edges of the cake tin.  This will allow you to remove it immediately!

Decorating your cake 

You don't have to be creative for this - just add a punnet of Strawberries sliced in half to one side of the cake, and then simply add fresh Raspberries and Blueberries all around to create a little 'garden' of berries!

This cake will keep for about 4-5 days in the fridge, however it can be refrozen again to enjoy later  (but it won't last that long I promise!) 

 Enjoy Health Lovers! 

Love Nat x