HEALTHY RAW VEGAN BLUEBERRY CHEESECAKE
How beautiful is this healthy blueberry raw cake? I made it with natural plant-based ingredients!!
So it’s totally V E G A N !!
So if it’s vegan it means it’s not made with real cheese… guess which healthy ingredient makes the filling of this healthy cheesecake as close as the real cheesecake?
You got it! CASHEWS!
I made this healthy raw blueberry cheesecake some months ago because I wanted to try a vegan version of cheesecake made with cashews.
It was the first time I cooked with cashews and it was much easier than I thought and the texture was as perfect as any cream-cheese-cheesecake!
Besides, the combo with blueberries is awesome! I love it!!
DIABETIC DIET TIP
One of the best healthy desserts for diabetics would be a healthy cheesecake actually… think about it. Healthy cheesecake is made with cheese (regular recipe) or cashews (vegan recipe), both are healthy fats with barely carbohydrates or sugars. The cookie base can be done with any kind of nut or cookie of choice. And the sweetness can be added in form of coconut sugar or some kind of fruit or syrup or stevia!
In this case, this healthy raw vegan “cheesecake” is made with a yummy pistachio crust, a cashew-blueberry filling and a blueberry top!
A slice of this delicious raw “cheesecake” will be a great option when you’re craving a piece of cheesecake! It could also be done with cream cheese, but I like to have an option for my vegan readers! Besides, I like dairy but I try to limit my intake although I am not vegan!
So because of the healthy fats and the lack of refined sugars in this healthy “cheesecake”, you won’t experience sugar spikes as long as you have stable blood sugar levels around 80-110 mg/dL before devouring a slice!
Remember, balance is key for a healthy diabetic lifestyle so make sure your portions are moderate and at the right times!!
INGREDIENTS
Crust:
1/3 cup or 40gr of raw pistachios
1/2 cup or 45gr of almond flour
1/4 cup or 35gr of coconut sugar
2 tablespoons of coconut oil
1/2 teaspoon of ground cinnamon
1/4 teaspoon of pink Himalayan salt
Cheesecake filling:
2 cups or 250-280gr of raw cashews soaked in cold water for at least 4 hours or preferably overnight
1/2 cup or 200ml of canned coconut milk (shaken)
1/4 cup or 40gr of melted coconut oil
1/3 cup or 30gr of yacon syrup or syrup of choice
2 tablespoons of fresh lemon juice
1 tablespoon of vanilla extract
1/2 cup or 50gr of frozen blueberries (you can also use fresh blueberries) feel free to add more blueberries if you want a stronger blueberry flavor
Blueberry top:
1/3 cup or 30gr of fresh or frozen blueberries
1 tablespoon of fresh lemon juice
2 tablespoons of coconut milk
STEPS
Grease a 6”/15cm round cake pan with coconut oil. Set aside.
In a food processor or blender, blend pistachios until you achieve a flour consistency.
In a large bowl, combine pistachio “flour”, almond flour, coconut sugar, cinnamon and salt. Add melted coconut oil and mix until fully incorporated. As a second option, you can blend cookies and mix them with butter/oil if you don’t want to make your own crust.
Press the dough evenly along the bottom of the prepared pan. Set aside.
In a food processor or blender combine all of the cheesecake filling ingredients except for the frozen blueberries and blend for about 2 minutes, or until the mixture is creamy.
Scrape down the sides of the blender as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Pour 1/2 of the filling into the prepared pan over the crust. Place in the freezer.
Add the blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
Blend the remaining blueberries with lemon juice and coconut milk and then pour over the blueberry layer.
Place in the freezer to set for at least 3 hours or until completely firm before slicing.
Let it thaw at room temperature for 10 minutes before serving.
* Store in the freezer for up to 6 months.
! ! ! E N J O Y ! ! !
🇪🇸 Spanish:
Os presento el mejor cheesecake vegano que existe!!! Me encanta el queso y es de los pocos lácteos que consumo… tengo que reconocer que antes de probar de hacer un pastel de “queso” con anacardos no estaba muy convencida, pero la verdad que me encanta el sabor que queda, sobretodo cuando está mezclado con arándanos!!
Este “chesecake” crudivegano no lleva gluten, ni lácteos, ni azúcares refinados, es bajo en carbohidratos y es vegano!
INGREDIENTES
Base de galleta:
1/3 taza o 40gr de pistachos crudos
1/2 taza o 45gr de harina de almendra (también podéis usar harina de coco o harina normal, pero con harina normal habría que hornear la base)
1/4 taza o 35gr de azúcar de coco (cualquier azúcar sirve, pero el azúcar de coco es el que mejor propiedades nutricionales tiene a parte de tener un índice glucémico más bajo)
2 cucharadas de aceite de coco (o mantequilla de vacas de pasto si no sóis veganos)
1/2 cucharaditas de canela en polvo
1/4 cucharadita de sal rosa del Himalaya (cualquier sal vale)
Relleno:
2 tazas o 250-280gr de anacardos crudos remojados en agua fría al menos 4 horas o preferiblemente por la noche
1/2 taza o 200ml de leche de coco enlatada (batida, NO separar la parte sólida de la líquida)
1/4 taza o 40gr de aceite de coco derretido
1/3 taza o 30gr de sirope de yacón o sirope de elección (miel o sirope de arce serían las mejores opciones)
2 cucharadas de zumo de limón natural exprimido
1 cucharada de extracto de vainilla
1/2 taza o 50gr de arándanos congelados (también podéis usar arándanos frescos). Podéis añadir más arándanos si queréis que tenga más sabor a arándanos
Capa final de arándanos:
1/3 taza o 30gr de arándanos frescos o congelados
1 cucharada de zumo de limón natural exprimido
2 cucharadas de leche de coco (de la que os haya sobrado del relleno)
PASOS
Engrasar un molde redondo de 15cm con base desmontable. Reservar.
En un procesador de alimentos o trituradora a mano, triturar los pistachos hasta conseguir una consistencia de harina. No trituréis demasiado porque sino se convertirá en mantequilla de pistacho en vez de harina… (si no queréis hacer vuestra propia base, podéis triturar galletas y mezclar con aceite o mantequilla)>
En un bol, combinar la harina de pistacho, harina de almendra, azúcar de coco, canela y sal. Añadir el aceite de coco derretido y mezclar hasta que quede bien integrado.
Presionar la masa uniformemente en la base del molde. Reservar.
En un procesador de alimentos o trituradora a mano, triturar todos los ingredientes del relleno menos los arándanos congelados. Triturar durante 2 minutos o hasta conseguir una consistencia cremosa.
Quizás necesitaréis añadir un poco más de leche de coco o zumo de limón si vuestra trituradora no es muy potente y así os aseguráis que no quedan trozos de anacardos.
Verter 1/2 del relleno encima de la base de galleta preparada en el paso 2-3. Dejar en el congelador.
Añadir los arándanos a la otra mitad del relleno y triturar bien hasta que quede bien incorporado todo. Verter encima de la capa anterior y volver a dejar en el congelador.
Triturar los arándanos restantes con zumo de limón y leche de coco (que os haya sobrado del relleno) y verter por encima de la capa anterior del paso 8.
Dejar el “cheesecake” en el congelador al menos 3 horas o hasta que esté completamente firme antes de cortarlo.
Dejar que se ablande a temperatura ambiente unos 10 minutos antes de servir.
* Conservar en el congelador hasta 6 meses.
! ! ! D I S F R U T A D L O ! ! !
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