Layered Raw Vegan Cheesecake (Gluten, Dairy + Sugar-Free!)

Layered Raw Vegan Cheesecake (Gluten, Dairy + Sugar Free!)

Just because you eat a healthy diet doesn’t mean you have to deprive yourself of delicious treats. In fact, it’s important to include sweet treats so you can satisfy those cravings. The key is to be smart about the type of sweets or desserts you’re indulging in. Making sure it’s whole food-based and free of refined sugars, gluten, and dairy is the #1 thing I look for.

Guilt-Free

I’m a big fan of desserts. So with my allergen-free guidelines in place, I created my Layered Raw Vegan Cheesecake!

I still wanted to enjoy a dessert on special occasions or for a mid-afternoon snack. I tend to make this dessert quite often because it keeps so well in the freezer! That way you can quickly thaw a piece and enjoy a guilt-free treat. And you know what? I’ve totally had this for breakfast before. It’s that healthy!

You can feel free to mix up the fruit with that you have on hand. I’ve made the same recipe with strawberries, cherries cranberries, and blackberries! Make it your own and post a picture on Instagram. Don’t forget to tag me @katiestewartwellness so I can see your delicious creation.

Layered Blueberry Cheesecake (Gluten, Dairy + Sugar Free!)

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Ingredients

    For the cheesecake:
  • 3 cups raw cashews (soaked 4-12 hours, drained, and rinsed)
  • ¾ cup raw honey or maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup lemon juice
  • 1 tbsp pure vanilla extract
  • ¼ tsp unrefined sea salt
  • 1 cup wild blueberries, fresh or frozen
  • For the crust
  • 1 cup medjool dates, pitted
  • ½ cup raw almonds
  • Pinch unrefined sea salt
  • Optional:
  • ½ tsp Hawaiian Spirulina - if creating a layered effect.

Instructions

  1. Line a 6” round pan with parchment paper.
  2. Add all crust ingredients to the food processor. Pulse until it creates a sticky powder.
  3. Evenly press the date and nut mixture into the bottom of the pan. Set aside.
  4. Combine all the remaining ingredients in the food processor or blender (if you want to create a layer effect like I did, don’t add the blueberries yet.)
  5. Blend the cashew mixture until smooth. If not layering, pour this mixture on top of the crust.
  6. Place in the freezer for at least 6 hours to set.
  7. Remove from freezer about 20 minutes before serving.
  8. If creating a layered effect:
  9. Separate the cashew mixture into three different bowls - pouring a little bit more into one of the bowls (this will be for the blueberry layer)
  10. Add the biggest bowl of cashew mixture back to the blender or food pro.
  11. Add in the blueberries, blend until smooth, and pour on top of the crust.
  12. Wash out the food pro or blender and then add the next bowl of cashew mixture to the food pro along with the spirulina.
  13. Blend until smooth and pour on top of the blueberry layer.
  14. Pour the remaining white cashew mixture on top for the final layer.
  15. Place in the freezer for at least 6 hours to set.
  16. Remove from freezer about 20 minutes before serving.
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https://www.katiestewartwellness.com/2018/04/03/layered-raw-vegan-cheesecake/

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