Blueberry Cheesecake

by | November 22, 2017

This blueberry cheesecake dessert will knock your socks off, so prepare to walk barefoot through the land of deliciousness. Oh and by the way—this is actually a nutrient-dense dessert that’s healthy enough to serve for breakfast!

Energizing Crust:
  • ½ cup EACH: almonds, shredded coconut, and raisins (pack the raisins firmly into the cup)
  • 1/8 teaspoon sea salt
Creamy Filling:
  • 1 ½ cups raw cashews (if you don’t have a high-powered blender such as a Vitamix or
    Blendtec, you’ll need to soak the cashews in water for several hours beforehand, and then drain before using)
  • ½ cup EACH: agave nectar and fresh lemon juice
  • ¼ cup coconut oil
  • 4 teaspoons vanilla
  • ½ teaspoon sea salt
  • 1/8 teaspoon nutmeg
Luscious Blueberry Topping:
  • 6 tablespoons maple syrup
  • 3 tablespoons EACH: fresh lemon juice and arrowroot
  • 10 oz. bag frozen blueberries
  1. In a food processor, blend all of the crust ingredients until they stick together (it should be crumbly and very sticky). Press firmly and evenly into the bottom of a pie pan and place in the freezer until the filling is ready.
  2. Process the filling ingredients (in a food processor or good blender) until velvety smooth. Pour/scrape into the pie pan and smooth out the top. Refrigerate for several hours, or until firm.
  3. For the topping, place the maple syrup, lemon juice, and arrowroot in a small-medium pot and whisk until smooth and no lumps remain.
  4. Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey.
  5. Let cool slightly and pour over the cheesecake. Refrigerate for an hour or more, then serve.
Serves 8-10
A Note From The Staff At ‘Raise Vegan’ 
Happy Vegan Eating, and don’t forget to check us out on the Main Facebook Group, where we discuss toddlers and food. There are over thirty thousand vegan parents there, all raising little vegans.
There is also a Vegan Eats For Little Feet Group, where parents get together, share recipes, swap disaster stories, and generally learn the best ways to hide the broccoli in the food for kids. So it’s worth checking out, and know that even though your kids are vegan, it doesn’t mean they’re going to suddenly love those brussel sprouts and carrot soup.
If Facebook isn’t your go to social media, we can usually be found liking far too many amazing dishes on Instagram. If you’re raising a vegan family, be sure to tag us on there, and we’ll have a chance to feature your vegan family, or amazing vegan dishes on our main page!
Lastly, don’t forget to have a quick peak on Pinterest, where we pin all these amazing recipes, and ideas. We receive over 250,000 weekly viewers on Pinterest, so we must be doing something right.
Happy Veganing Everyone, We are really excited you are here, and raising little vegans!

I’m a vegan chef, five-time cookbook author, and wellness coach. I live in southwest Colorado with my fabulous 14-year-old daughter, Alethea, who makes the best ever vegan pizza and peach pie. She’s been vegan since birth, and I’ve been vegan since 1991—and we both love it! When I’m not writing for VPP, you can find me at Tess Challis


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