These cake minis not only look good enough to eat, but they also taste super delicious! And best of all: The blueberry cheesecake is complete without refined sugar – only blueberries, dates, and agave syrup provide the wonderful sweetness of the purple cake cubes. Get the Raw Blueberry Cheesecake recipe here!

Healthy cake minis with blueberries

Hardly anyone with a sweet tooth says no to cheesecake – and certainly not with this smart variant! Because the Raw Blueberry Cheesecake contains no industrial sugar, is vegan, and is full of healthy nuts.

The cake base made of almonds and dates is spread with an alternative made of cashew nuts instead of the usual cream cheese cream – also super creamy! Blueberries in the fresh and frozen version provide the beautiful summery purple. Of course, all other seasonal berries can also be used for this raw cheesecake.

And best of all: This recipe is also great for those who don’t like baking because the blueberry cheesecake is “finished” in the icy freezer instead of the hot oven. If guests come spontaneously, you are well prepared.

The Raw Blueberry Cheesecake is so healthy!

With only 42 grams of fat per 100 grams, cashew nuts are among the relatively low-fat nuts. They are rich in vegetable protein and magnesium. The latter makes them the perfect nerve food for vegetarians and vegans.

Blueberries contain plenty of myrtillin, a natural coloring agent that is not only responsible for the deep blue color: it primarily neutralizes free radicals, which play a key role in the development of chronic diseases and premature aging processes. It also promotes the elasticity of the blood vessels and thus has a preventive effect against heart and circulatory diseases.

Make your own raw blueberry cheesecake

The ingredients:

  • 300 g almonds (unpeeled)
  • 200 g dates (pitted)
  • 450 g cashew nuts (soaked overnight)
  • 50 ml agave syrup
  • 150 g coconut oil
  • 1 tsp vanilla pulp
  • 1 lemon (juice)
  • 5 tbsp grated coconut
  • 50 g blueberries (frozen)
  • 50 g blueberries (fresh)

The preparation:

  1. For the base of the Raw Blueberry Cheesecake, place the almonds and dates in a high-speed food processor and blend to form a “crust pastry”. Depending on how sticky the mixture is, add water or plant-based milk.
  2. Place the finished dough base in a freezer-proof form (e.g. 26 x 20 centimeters) and press firmly. Put in the freezer.
  3. Now put the cashew nuts, which have been soaked overnight, together with the agave syrup, melted coconut oil, vanilla pulp, and the juice of one lemon in a food processor and mix to a creamy mass.
  4. Halve the cashew mass. Mix one half with 3 tablespoons grated coconut, but the other half back into a food processor, and mix with the frozen blueberries.
  5. Take the dough base out of the freezer and first spread it with the light cashew coconut mixture. Then spread a few fresh blueberries on top and cover with the cashew-blueberry mixture. Garnish with more blueberries as you like or add them to the serving.
  6. Now put the Raw Blueberry Cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, take the blueberry cheesecake out of the freezer and top with the remaining 2 tablespoons grated coconut and remaining blueberries.