I still remember the first time I had a raw cheesecake: the velvety melt-in-your-mouth coconut cashew combo blew my mind. I am not even a fan of your traditional cheesecake, but a vegan version of this popular dessert is now forever a favorite for me!
What I love about this dessert is how playful you can get with the flavors. And if you follow my recipes, you may have noticed that I use adaptogenic herbs as often as I can, as it’s a great way to nourish and support the body while indulging in our favorite treats.
For this dish, I’ve added a hefty dose of Reishi to the filling - I love medicinal mushrooms, especially Reishi. It has a wide range of potential healing benefits, including fortifying the immune system and aiding in mental and physical stress relief. For this raw blueberry cheesecake, I wanted to create the perfect mix of sweet with a bit of sour flavor, which helps gives so much to the richness of the cashew and fattiness of coconut. It’s easy to create and you won’t be able to have just one piece!
1 cup oats
1 cup almond
1/2 tsp. blood orange zest
1/2 tsp. turmeric powder
1 cup dates
Pinch sea salt
1/4 cup coconut oil
1/2 cup blueberries
1 cup raw cashews
1/4 cup coconut cream
1/4 cup coconut sugar
2 tbsp. Reishi
Pulse in a food processor until well blended
Press into a ring mold and refrigerate
Blend until smooth
Take the crust out of the fridge and place a layer of blueberries and a slice of blood orange on top of the crust
Fill the rest with the blueberry cashew filling and freeze for a few more hours until firm
I would keep this frozen until ready to serve as the blueberries make the cheesecake a little soft