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Raw Date Sweetened Blueberry Cheesecake

Course Desserts, No Bake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300kcal

Ingredients

crust

  • 2 cups gluten free old fashioned oats
  • 10 pitted large medjool dates
  • 1/3 cup runny almond butter
  • 1/4 cup vanilla dairy free unsweetened milk

filling

  • 1 cup raw cashews soaked in hot water for 2 hours then rinsed and drained
  • 1 cup unsweetened dairy free milk
  • 1.2 ounces freeze dried blueberries
  • 14 ounces tofu
  • 7 large medjool dates
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or avocado oil

blueberry jam if wanted

Instructions

  • add all crust ingredients to a food processor and pulse until a thick dough forms.
  • add to a round 8 x 8 inch cake pan.
  • blend the filling ingredients in a high powered blender until a smooth consistency forms. add to the top of the crust.
  • place in the freezer for 5-7 hours or until completely firm before you slice and serve the cheesecake. run your knife under hot water before cutting each slice of the cheesecake.
  • before serving, let the cheesecake thaw until it's easy enough to cut into with a fork. store in the freezer in an airtight container for up to 2 weeks.