Raw vegan blueberry cheesecake
This “cheesecake” is one of my favorite. It is made with wild blueberries, that give a very strong color to the filling.
The recipe is exactly the same as in the case of my other cheesecake recipe, except that I added about 1 cup of blueberries and more of coconut oil, about 1.5 cups . Put it in the freezer for minimum 3 hours
On the top I poured a chocolate glaze made of :
1/2 cup of liquid coconut oil
a few tablespoons of your favorite liquid sweetener
A few tablespoons of cocoa or carob powder
Stir all ingredients adding more or less sweetener depending on your preference . Do not worry that the glaze is too runny because coconut oil at low temperatures changes its state from liquid to solid. Therefore, if you want to put on a glaze some fruits like currants ( red and black ) and blueberries , then you need to do it very quickly , while the glaze is still sticky.
This cheesecake has disappeared within a few minutes, it’s so delicious. I could not even take pictures of a single piece!
You can see up close how I was adding the missing chocolate icing. Well, nobody’s perfect!