Name: Wild Blueberry Cheesecake
Total time: 25 min
Yield: Serves: 12
Ingredients: 180 g/6¼ oz/1¼ cups pitted dates, chopped (I use deglet noor); 150 g/5½ oz/1 cup frozen wild blueberries, defrosted; 1 teaspoon ground ginger; 8 tablespoons coconut oil, melted; 280 g/10 oz/scant 2 cups cashews; ½ teaspoon nutritional yeast; 1 teaspoon lemon juice; ½ tablespoon coconut oil, melted; 250 ml/9 fl oz/1 cup water; a pinch of salt; 350 g/12 oz/scant 2½ cups cashews, soaked for 4–6 hours, then drained; 40 g/1½ oz/½ cup unsweetened desiccated/dried shredded coconut; 6 tablespoons maple syrup (or agave syrup)

Preparation info

Serves:
12

Difficulty
Easy
Ready in
25 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

This cheesecake represents the pure joy of nature. Every time I share this dish, people always ask if the colour is natural. The wild blueberry, with all its revitalizing power, nourishes the body and makes the spirit smile.

The ginger and coconut base complements the fruity berry cheesecake filling perfectly. It’s an ideal dessert for summer, or even when the days are grey and you want something that will just brighten up your day.