Blueberries are still in abundance here in North Carolina. Here in the Malkmus household we are still taking advantage of them for some very tasty dessert treats. Blueberries are one of the highest sources of antioxidants and besides being tasty are very good for you.
Last week we shared a recipe for raw non-dairy blueberry yogurt that we think tastes as good as the real thing. Today we share another of Rhonda’s tasty blueberry desserts that has been a big hit, especially during the hot summer days we have been experiencing here in North Carolina.
Non-Dairy Blueberry Cheesecake Recipe
To be able to make a cheesecake without dairy is exciting for a vegan diet follower! And though it could probably be eaten thawed, we are enjoying it kept in the freezer and then just cutting a small slice and enjoying it in its frozen state. It is very filling and a small slice satisfies. This exciting recipe is raw and made with highly nutrient dense ingredients. It is high in protein, good fat, and loaded with antioxidants. And to think it contains none of the negatives found in dairy and refined sugar found in traditional dairy cheesecake.
We have also made this peach blueberry cheesecake, but I see no reason you couldn’t make it using strawberries, or raspberries, or mango, or possibly some other fruits together!
