This raw blueberry cheesecake is unbelievable tasty, it is something between a cheesecake and ice cream cake. The base tastes nutty and like caramel at the same time, the filling is just creamy, sweet and fruity. It takes not more than 10 minutes to prepare it, but you have to be patient for a few hours until it sets in the freezer….
…or impatient as I was and eat it out of the food processor with a spoon. So good! But no, seriously, try to make these cakes, they are absolutely delicious! You can use any nuts for the base, it’s also great with walnuts or hazelnuts, or use a simple nut mixture of your choice. If you use frozen banana and blueberries you can make the freezing process faster too. Isn’t it great?
And of course, let’s not forget how healthy is this cake! All the ingredients are full with nutrients and vitamins, which give you energy and fill you up for a long time. Just the perfect guilt free sweet treat to make you feel amazing.
- for the base:
- ½ cup of almonds
- ½ cup of pecans
- 1 cup of dates (about 12 pieces)
- 1 tsp almond butter
- for the filling:
- 1 cup of cashews
- 1 cup of blueberries
- 1 banana
- Add everything for the base to a food processor and blend until you get a dough. It could take a few minutes depending on how powerful your food processor is.
- Put baking paper or cling film in your baking form or use a silicon one and press the dough into the bottom. I used two small (12cm) forms, but you can use just one big form too.
- Put everything in your food processor for the filling, blend until smooth, then pour onto the base. Set in the freezer for about 3-4 hours, it should be firm enough to slice up then. Enjoy!