Raw Vegan Orange & Blueberry Cheezecake - Merit Educational Consultants
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Raw Vegan Orange & Blueberry Cheezecake

This delicious dessert contains ZERO grains, ZERO dairy and ZERO sugar!
And it’s A – M – A – Z – I – N – G!

If you’re anything like me, you probably ate all of the trick or treat candy before Halloween (and had to restock before the big night) AND you managed to eat all of the left-over candy (you know – the reserve that you didn’t give to the little darlings). 

By about now, you’re coming down off the sugar rollercoaster and ready to start “dieting” again. 

But if you still have that sweet tooth, but want to start eating “healthy,” try this dessert that is so scrumptious and good for you that you’ll need to double check the list of ingredients to make sure that it’s for real. 

It’s my Orange and Blueberry CheeZecake recipe, and it’s vegan and raw!  It’s healthy for you and tastes like you’re cheating!

Raw Orange and Blueberry Cheezecake (Vegan)

Ingredients:

Crust

2 cups raw nuts

1 cup dates or raisins

Pinch Himalayan salts

Orange Cheezecake

3 cups cashew pieces

3/4 cup fresh orange juice

1/2 cup honey/agave/maple syrup or stevia

1/2 cup melted coconut oil

Juice of one lemon

Zest of all of the oranges you juiced

Pinch Himalayan salts

Blueberry Layer

2 cups organic blueberries (fresh or frozen)

1/4 cup orange cheezecake mixture

Directions:

Crust

  1. Process the nuts and dates in the food processor until the nuts become crumbly and the mixture sticks together when pressed.
  2. Press the mixture at the bottom of a spring-form pan and put in the fridge.

Orange Cheezecake

  1. Blend all ingredients (except orange zest) in a high-speed blender until very smooth. Then add zest with a spoon. Reserve 1/4 cup of the mixture for the blueberry topping.  Pour the rest of the mixture onto the crust and put in the freezer.

Blueberry Layer

  1. Blend the blueberries and 1/4 cup of cheezecake mixture in the food processor or blender until creamy but with texture from the blueberry pieces. Spread this over the cheezecake and keep in the freezer or fridge overnight.
  2. Best if eaten after 2 days. Thaw to serve. Top with slices of oranges and tossed blueberries.