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Blueberry Cheesecake brought by Theresa and Steve Perman

Posted 14 years, 10 months ago at 7:16 am. Add a comment


2 cups Pecans, soaked 30 minutes

2 cups pitted medjool dates

1/4 t ground cinnamon

Place the pecans in a food processor fitted with the “S” blade, and process into a fine meal.  Gradually add the dates and cinnamon, and process until the mixture forms a small ball.  Press the mixture into a 9-inch spring form the crust.  Theresa puts the crust on the bottom of the cupcake liners for an easier way to feed a large group.


4 cups almonds, soaked 12-48 hours and blanched

1/4 cup fresh lemon juice

2 cups pitted medjool dates

1 t almond extract

1 t vanilla extract

1/4 t Celtic sea salt or Himalayan salt

Combine almonds and lemon juice in blender and process until smooth and creamy.  Add a small amount of water, as needed, to achieve the desired consistency.  Theresa used the juice from all the dates that she soaked because it makes it sweeter.  Pour into a juice bag and squeeze out the liquid until the pulp is a moist pate.  Transfer to a food processor fitted with the “S” blade.  Add the remaining ingredients, and process until smooth and well combined.  Spread on top of the crust, and pat until firm.  Refrigerate for 2-3 hours before serving.


2 cups Fresh or Frozen Blueberries

1/4 cup pitted dates, soaked for one hour.

Combine the blueberries and dates in a food processor fitted with the “S”blade, or in a blender, and process until smooth.  Spoon 2-3 T on top of each serving of cheesecake.

2 hours for prep time

This is best prepared the day of serving.

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