Blueberry cardamon raw cheesecake


I am a big fan of vegan desserts. So there is another one from me. Loved the taste and texture and it is dairy free, for all you out there who are intolerant to dairy products!

Makes about 6-8 tarts

For the crust:


  • 1 cup mixed nuts of your choice
  • 8 medium pitted dates (about 1/3 cup)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons coconut oil



  • 1 cup raw cashews soaked in water for at least 2 hours
  • 1 teaspoon lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons coconut milk
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla

Blueberry topping:


  • 2/3 cup blueberries (I didn’t have enough blueberries so I added one banana to the mixture)
  • 1/4 cup coconut milk
  • 2 tablespoons coconut oil
  • 1/4 teaspoon cardamon
  • 1 tablespoon honey


  1. In a food processor pulse nuts until they are broken up. Add the remaining ingredients and continue pulsing until it looks like a dough. Don’t over process into butter, some large pieces are ok.
  2. In original recipe, what I changed a bit, said to grease a muffin tin with coconut oil and press the crust into bottom of muffin molds. I used baking cases instead greasing it. If it’s done, place into fridge.
  3. After you clean your processor add all ingredients for the cheesecake filling. Run the processor until mixture is very smooth. You may have to scrape down the sides many times.
  4. Pour the cheesecake mixture on top of the crusts and try and smooth the top a little.
  5. After you have cleaned your processor add all the ingredients for the blueberry topping. Pour over the top of the cheesecake.
  6. Chill or freeze them.

Enjoy your treat 🙂


One Comment

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