This raw acai blueberry cheesecake is a vibrant, wholesome twist on a classic dessert. Packed with antioxidant-rich berries, creamy plant-based ingredients, and naturally sweet flavors, it’s as nourishing as it is indulgent. With no baking required, this refreshing treat comes together effortlessly and makes the perfect colourful centrepiece for any occasion.
INGREDIENTS FOR THE CHEESECAKE
- 200g cashews, soaked for 2 hours minimum
- juice of 1 lemon
- 75ml coconut oil, melted
- 1 tbsp tahini
- 1 tsp vanilla essence, organic
- 5 medjool dates
- 2 bananas, peeled and mashed
- 300g fresh or frozen blueberries
- 80g Acai Berry powder
INGREDIENTS FOR THE BASE
- Crust 50g cacao powder
- 50g cacao nibs
- 100g raw walnuts
- 5 medjool dates
- 1 tsp vanilla essence, organic
DIRECTIONS
- To make the crust, use 50g of cacao powder and add to a food processor or blender with the walnuts, dates and vanilla
- Pulse the ingredients until a crumbly dough is formed, if it is not sticking together add 1 teaspoon of water at a time until the desired texture
- Transfer to a bowl and mix in 50g cacao nibs
- Cover and place in refridgerator until needed
- To make the filling In a food processor or blender, mix the cashews with the lemon juice, coconut oil and tahini
- Blend until it is completely smooth
- Add acai berry powder, vanilla, dates, banana mash and half of the blueberries
- Blend again
- To assemble the cheesecake In a 23cm springform pan, smooth the crust mixture evenly over the base and press down to make a compact layer
- Pour the filling on top, cover and place in the freezer for an hour
- Remove the chilled cake and decorate with the remaining blueberries, pressing them down gently so that they stick
- Recover and freeze for another 2-3 hours
- To serve, release the cake from the pan and defrost for 5 minutes to soften.
