Raw Blueberry Cheesecake

I have this cake in my mind for several months now. First I was waiting for the berry season. This long wait was interrupted by a little holiday to a place so close to my heart. We came back but my heart is still there:Bucharest, the city I used to study in and which is, in some words, closer to me than the place I was born in…It was difficult, I cried the way back, I couldn’t find my rhythm again… I forgot , for some days, that I should be grateful for the nice moments I had there instead of regretting leaving…
This cake was made to cheer me up: my favorite colors ( blue and green) in a healthy combination.Cheesecake aux myrtilles

Servings: 8
Crust :
70 gr walnuts
2 (big) dried figs

Cheese cream :
70 gr cashews
200 gr silken tofu
1 fresh coconut meat
50 gr coconut water
2 TbSp lemon juice
2 TbSp honey/agave
1 banana
To make the crust :
1. Process the walnuts and the figs in a mixer until finely chopped and mix, with your hands, until the composition starts to hold together.
2. Press the mixture into the bottom of a mold lined with parchment paper and set aside.
To make the cheese filling:
1.Mix in a mixer all the ingredients together until the cream is homogenous.
2.Pour it over the crust and let it stiff, in the freezer for 1-2 hours. Decorate with blueberries. Optionally you can decorate with some mint leaves and a little bit of coconut powder mixed with some matcha powder.
Raw blueberry cheesecake Je pensais à cette tarte depuis quelques mois. J’ai tout d’abord attendu la saison de myrtilles. Cette période d’attente a été interrompue par des petites vacances vers un lieu qui me tient à cœur. Nous sommes revenus mais mon cœur est toujours là-bas: Bucarest, la ville où j’ai étudié et qui est, peut-être plus proche de moi que le lieu où je suis née…Ce fut difficile, j’ai pleuré au retour, j’étais incapable de retrouver mon rythme… j’ai oublié pendant quelques jours que je devrais être reconnaissante pour les moments passés là au lieu de regretter cette séparation…
J’ai fait ce cake pour me faire du bien : mes couleurs favorites( le bleu et le vert) dans une combinaison saine.

Pour la croûte :
70 gr de noix
2 figues sèches

Pour la crème de fromage :
70 gr de noix de cajous
200 gr de tofu soyeux
La pulpe d’une noix de coco fraiche
50 gr d’eau de noix de coco fraiche
2 c. à soupe de jus de citron
2 c. à soupe de miel/agave etc
1 banane
Etapes :
Pour la croûte :
1. Dans un robot culinaire mélanger les noix et les figues ensemble jusqu’à ce que le tout est bien mélangé ensemble.
2. Etaler la croûte dans le fond d’un moule à tarte.
Pour la crème de fromage :
1. Dans le robot culinaire, mélanger tous les ingrédients jusqu’à ce que la composition devienne uniforme.
2. Verser la crème sur la croûte puis réfrigérer pour 1-2 h. Décorer avec des myrtilles. Optionnellement, vous pouvez décorer avec quelques feuilles de menthe et un peu de noix de coco mélangée avec de la poudre de matcha.

16 Comments Add yours

  1. Signe says:

    Oh, that looks so fresh and yummy! And those blue berries are huge. Could you count the price for your cakes sometime? Those lovely ingredients you often use are quite expensive (and sometimes hard to find) here in Finland, it would be nice to know if you can get those healthy cakes and desserts for any lower price there.

    1. mijnzeep1 says:

      I wish I could find small berries, Signe ;). Regarding the price and the exotic ingredients:one fresh coconut costs here 2,5 E( a dried one 1,5E, in case you can’t find the fresh one) (I haven’t put all the water, so you can use the rest to wash your face or just drink it, it’s too good); the silken tofu (400gr=2,5 E, but I put only 200 gr, but you can also replace but a vegan yogurt which makes the cake less expensive), the rest of the ingredients aren’t so expensive and quite easy to find (walnut, banana, lemon) all the year long except blueberries maybe. Don’t forget that this is a cake for 8 persons and of course, that it is healthier than the one you find in stores full of sugar, etc etc 🙂 I hope it helps you 🙂

  2. Signe says:

    I could send you some small forest blue berries next autumn ;D I love your recipes, even if they make expensive cakes! 🙂

  3. Cannella says:

    J’espère que le moral est revenu !

    1. mijnzeep1 says:

      Gros bisous, Cannella!

  4. Yet another beautiful dessert Nat! I wish I’d read this post sooner so I could’ve picked up some coconut water and silken tofu to try and replicate this beauty. 🙂

    1. mijnzeep1 says:

      Your gravatar profile made me smile, Monica! Thank you!

  5. DivaSoap says:

    Oh, you went and came back! Great that you had an opportunity to visit placed you love. I know how difficult must have been to leave, but luckily, there is always next time!
    We still don’t have blueberries, but I love them in any variety, fresh ones are the best. I see, you found great way to comfort your soul!
    Welcome back, Nat, I miss your soaps!

    1. mijnzeep1 says:

      Thanks, Maja, for your kind words.

  6. Jenny says:

    Looks yummy, Natalia! Those are some beautiful blueberries!

    1. mijnzeep1 says:

      Thanks Jenny! Indeed, blueberries are beautiful and so healthy!

  7. I was suggested this website by my cousin. I’m not sure whether this post
    is written by him as nobody else know such detailed about my problem.
    You’re incredible! Thanks!

  8. wow this looks delicious.. love that the recipe is raw – great idea! thanks for sharing another great recipe!

  9. julicu says:

    Arata de iti lasa gura apa, Natalia, iar eu iubesc afinele. Anul asta am facut o adevarata cura de afine, sunt si foarte bune pentru sanatate 🙂

  10. Bozu says:

    Could you tell me what I could replace the silken tofu?
    Best regards ; Thank you.

    1. Natalia says:

      Bozu, you can use coconut yogurt and some cashews.

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