Raw Blueberry Cheesecake

I am so excited to share this beautiful, healthy dessert recipe with you, courtesy of the (equally beautiful and healthy) Ella. She is the plant-based genius behind Deliciously Ella, an absolute wonderland of whole food recipes.

Ella puts it best when she says, “It’s all about embracing the incredible foods that your body loves and what you can do with them.” Today, we’re featuring an absolute favorite of mine that is sweetly decadent – but full of good-for-you ingredients.

The star of the recipe – and what gives it such a beautiful color – are blueberries. Truly are one of the healthiest foods on the planet, they are full of antioxidants to fight free radicals. Plus, they’re good for your heart and protect your vision! Who knew? Try sprinkling them over your porridge, adding to smoothies – and incorporating them into sweet treats. Without further ado:

Raw Blueberry Cheesecake
Recipe Type: Dessert
Author: Deliciously Ella
Serves: 10
A decadently healthy, melt-in-your-mouth vegan cheesecake that is full of vitamins and nutrients.
  • For the base:
  • 1 and 1/2 cups almonds
  • 2 and 1/2 cups medjool dates
  • For the middle:
  • 2 cups soaked cashew nuts
  • 2 frozen over-ripe bananas
  • 1/3-1/2 cup maple syrup (depending on how sweet you prefer)
  • 1/3 cup freshly juiced apple juice
  • 1 tsp. cinnamon
  • For the top:
  • 1 cup freshly frozen blueberries
  • 1 cup strawberries
  • 1 frozen banana
  • 4 medjool dates
  • 1 Tbsp. maple syrup
  • 1 tsp. cinnamon
  1. Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.
  2. Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
  3. Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
  4. Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
  5. Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!


Previous PostVogue Feature - Five small and simple changes to improve your health today
Next PostJoin me in Social Media Free Sunday



JSHealth Brand Partners

some text