Raw blueberry cheesecake with...Raw blueberry cheesecake with crumb topping

Raw blueberry cheesecake with crumb topping could be just the dairy free recipe you've been looking for. This recipe serves 6. For $3.33 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 63g of fat, and a total of 855 calories. This recipe from A Dash of Compassion requires vanillan extract, seeds of vanilla bean, oat groats, and coconut oil. It works best as a dessert, and is done in about 45 minutes. Many people made this recipe, and 6174 would say it hit the spot. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, you might also like recipes such as Raw Vegan Blueberry Chocolate Crust "Cheesecake, Blueberry Cookie Crumb Bars, and Blueberry Muffins With Streusel Topping.

Ingredients

Cooking Instructions

1. 01

   Process the almonds in a food processor until they become a course meal.

2. 02

   Add the rest of the ingredients and process to combine. The mixture should stick together when pressed between your fingers. Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.Rinse cashews and dates and blend them in a food processor.

3. 03

   Add the rest of the ingredients, except the coconut oil and lecithin granules, and blend until smooth. Finally, add the coconut oil and lecithin granules and blend to combine.

4. 04

   Pour onto prepared crust and place in the freezer.Chop the walnuts and dates briefly in a food processor.

5. 05

   Add the rest of the ingredients and pulse lightly to combine. Crumble the topping evenly onto the cheesecake filling, pressing gently. Keep the cheesecake in the freezer until ready to serve.