Raw Blueberry and Cardamom Cheesecake

This raw cake is super creamy and the flavor of the filling is so fresh and so delicious!



  • 1 1/2 cup walnuts
  • 1 tsp ceylon cinnamon
  • 1/2 tsp cardamom
  • pinch of salt
  • 7 fresh dates, pitted


  • 240 g (2 cups) cashews (soaked overnight in cold water or in hot water for 30 min)
  • Juice of one lemon
  •  1 cup wild blueberries
  • 1/2 cup coconut or almond milk
  • 2/3 cup coconut oil, melted
  • 5 tbsp agave or maple syrup
  • 2 tbsp fresh thyme leaves
  • Pinch of salt


  1. Add walnuts, cinnamon, cardamom and salt into food processor and pulse until crumble. Add dates. Blend until you get a sticky dough.
  2. Line a cake tin with baking paper and press the dough to the cake tin. Place it in the freezer while making the filling.
  3. Drain soaked cashews and add them to a blender. Add all other ingredients and blend for a few minutes, until creamy and smooth. Taste and adjust the flavor if needed.
  4. Pour the filling on top of the crust. Into freezer for 5-6 hours until the filling has set.
  5. Let the cake sit on the table for about 20 min before serving.
  6. Store in fridge for couple days or up to a month in the freezer.

Guest Blogger Anniina Kotiranta

My name is Anniina Kotiranta, I came up with Anniina’skitchen because I wanted to show everything what vegan food can be and share my tips & recipes with you! See all recipes by Anniina

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