All I can say is.. there’s always time for dessert ♥
This recipe is so amazing and easy to make, the added protein is totally optional, but I’m obsessed with Livwell products and how versatile their proteins are, I mean, who would”ve thought adding a protein powder on a cheesecake would turn out so well right?
Gastrawnomica’s Vegan NO BAKE Blueberry Cheesecake (Oil/Gluten Free & High Protein)
Makes 1 medium cheesecake
2 cups soaked raw cashews
1/2 block silken tofu, soft
1/3 cup melted coconut butter or melted coconut oil
1/4 cup maple syrup
4-5 drops stevia
1 cup blueberries
2 scoops Livwell vanilla bean protein powder (or other plant-based vanilla protein powder)
Soak your cashews for 8 hours. Prepare the crust by following the recipe for the cheesecake and leave in the freezer while you prepare your cheesecake filling.
Blend all the filling ingredients except for blueberries. Make sure your mixtures is smooth and then add the blueberries. Mix well again until creamy and smooth. Spread mixture over crust and freeze for 12-24 hours.
Remove from freezer and leave outside fro 10-15 minutes before cutting. Keep in the fridge, as the cheesecake starts to cool down it will get softer and creamier. If you only plan to eat a little piece, I recommend you leave half the cheesecake in the fridge and freeze the other half.
Hope you try it and enjoy it as much a we did at my home! This was approved by non vegans too! Which always makes me very very happy! If you want a fully raw cheesecake check out my Mango-Lime cheesecake, to die for and no tofu needed!
Here’s the easy 2 minute video with the step-by-step in case you feel like watching it:)