Raw Vegan Coconut Blueberry Cheesecake Recipe

Cheesecake from ancient Greece, filled with the goodness of whole plant foods, packed with coconut and blueberry! Can it get healthier than this?

Cheesecakes today are made with a base or crust with layers of cheese, eggs, gelatin or fruits, many flavours and filled with sugar. Why use sugar and dairy when we can have an absolutely yummy, sugar free, dairy free, oil free, healing, whole foods plant based cheesecake?

The cherry on top? This recipe is 100% Raw!

Here comes a pseudo cheesecake to cheat our tummy with goodness of fresh blueberries, cashews, fresh tender coconut pulp, and the sweetness of dates and raisins. Blueberries are highly nutritious with amazing anti inflammatory properties and high antioxidant levels. Tender coconut is a superfood, and both its water and meat is very beneficial for health. Coconut meat provides an abundance of vitamins, minerals, antioxidants and fiber.

Get ready for a heavenly cheeseless cheesecake! Say cheese! 🙂

Recipe by Prathima Prashanth, Health Coach & Plant-based Cooking Expert, NutritionScience.in

Whole Food Plant Based Raw Coconut Blueberry Cheesecake Recipe

Course: Course 1 (Raw Dish) or Dessert at Lunch & Dinner Meals, Snacks, Sweets
Cuisine: Greek Recipe, Raw Recipe
Prep Time: 30 minutes
Passive Time: 4 hours
Servings: 3 people

INGREDIENTS

Ingredients for Cheesecake Crust

1/2 cup Almonds
1/2 cup Walnuts
1/2 cup Dates
Few strands of Saffron

Ingredients for Blueberry Layer

1 cup Cashews
3/4 cup Blueberries (any other berries or even pomegranate juice can be used)
1/2 cup Dates
Juice of 1/2 Lemon
2 tsp Water as required

Ingredients for Tender Coconut Layer

1/2 cup Tender Coconut Pulp
1/4 cup Raisins as per taste
1/4 cup Cashews
Juice of 1/4 Lemon
1 tsp Tender Coconut Water as required
1/2 tsp Elaichi / Cardamom Powder

INSTRUCTIONS

Cheesecake Crust

1. Soak dates for 2 hours in water.
2. Blend raw almonds and walnuts into a coarse powder with saffron. Keep aside.
3. Blend soaked dates to a paste. Blend again with powdered nuts so that it sticks together to form a crust layer. Adjust sweetness with extra dates if required.
4. Grease a cheesecake mould with little water or use unbleached parchment paper and press this mixture as the base or crust. Freeze for one hour.

Blueberry layer

1. Soak cashews and dates for 2 hours.
2. Blend soaked dates to a paste. Add soaked cashews, blueberry, and lemon juice. Blend into a smooth paste. Adjust sweetness if required.
3. Add this mixture on the crust. Freeze again for an hour.

Tender coconut layer

1. Soak cashews and raisins for 2 hours. Blend tender coconut meat, cashews, raisins, elaichi, and lemon juice together into a smooth paste, Add 1-2 tsp tender coconut water if required.
2. Add this mixture on the blueberry layer.

Toppings

1. Blend 2 tsp fresh blueberries and pour it on the cheesecake layer. Freeze for minimum 2 hours. Take it out just before serving. Top with fresh blueberries and serve fresh!

Plant Based Chef Pro Tips for Best Raw Coconut Blueberry Cheesecake Recipe

1. Any berries like fresh strawberry, cranberry can be used. If not available, use pomegranate juice or vegetable juices or make a plain layer without blueberries in above recipe. Bananas can also be used for a totally different flavour.
2. Chocolate layer can be prepared with fresh cocao nibs if available.
3. Add cinnamon or clove powder to spice things up!
4. Serve just before eating, as it tends to get too soft and gooey if it warms up.
5. Add toppings of any nuts, dry fruits or fruit.
6. Base layer or crust should be firm to keep the cheesecake in place. Use any nuts of your choice. Sunflower or pumpkin seeds can also be used for the crust instead of nuts.

Nutrition Science Highlights for WFPB Raw Coconut Blueberry Cheesecake Recipe

1. Why not honey, sugar or jaggery? Sugar and Jaggery are processed foods. Although jaggery is healthier than brown sugar, which, in turn, is healthier than white sugar, all forms of processed foods are unhealthy when compared to whole plant foods. Honey is healthwise as good as jaggery, which isn't saying much. In addition to not being very healthy, honey production kills millions of bees every year, affecting our environment adversely. The best sweetener alternative is a whole fruit or dry fruit. The easiest method of using these is date syrup, as it does not involve peeling or chopping.
2. Why raw dishes at meals? Every meal we consume has an immediate, measurable effect on the antioxidant capacity of our blood. Consuming raw fruits, vegetables, herbs, and spices at every meal can help us always have a positive blood antioxidant response to our meals. This is perhaps why every traditional Indian meal began with fruits and salads (kosambari / kosumalli)
3. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!