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Frozen Blueberry Cheesecake

5 from 1 vote
Emica D.
Course: Dessert
Cuisine: American
Calories: 553kcal
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Ingredients  

  • Crust:
  • 2 cups walnuts
  • 10 Medjool dates
  • Filling:
  • 1 ½ cup cashew nuts
  • 2 cups frozen blueberries
  • 1 can coconut milk
  • 1 tbsp coconut oil
  • 3 tbsp agave syrup

Instructions

  • Start with soaking cashews and placing coconut milk in a fridge for a few hours. If you are short on time, cover cashews with boiling water and let sit for 1 hour.
  • Make the crust by adding walnuts and dates to a food processor or high-speed blender. Blend/pulse a few times until small bits remain, with a sticky texture.
  • Spread the mixture evenly into the pan and press it.
  • Add coconut milk, soaked cashew nuts, frozen blueberries, coconut oil, and agave syrup to the food processor (high-speed blender) and process to obtain a smooth cream.
  • Taste and add more agave syrup if needed.
  • Pour the mixture on top of the crust and spread evenly.
  • Place your cheesecake in the freezer for a few hours.
  • Let the cheesecake sit on the counter for at least 15 minutes before serving.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 46g | Protein: 10g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Sodium: 172mg | Fiber: 6g | Sugar: 30g
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