Blueberries are around everywhere at the moment, which serves as inspiration for this lemon blueberry cheesecake.
It’s gluten free, vegan and refined sugar free, pretty simple to make and looks terrific. Another perfect pre-Christmas treat to make and no-one will actually know that it’s actually made from so many healthy ingredients.
55g desiccated coconut
15 pitted dates
Zest of 1 lemon
450g raw Cashews -soaked overnight
1/2 Cup Coconut yogurt
3/4 C Coconut milk
300ml Rice malt syrup
2 1/4 Tsp pure vanilla extract
Zest of 1 large Lemon -add more if you want it tangier!!
1 C frozen Blueberries -defrost .
Place all Base ingredients into a food processor and blitz until it sticks between fingers when pressed, if it’s not clumping together just add another date or two.
Line a baking tray with baking paper and place mixture into tray. Press down with the back of a spoon or damp fingers. Place in to fridge whilst you make the filling.
Rinse and drain cashews.
Place all filling ingredients into a high speed blender EXCEPT the Blueberries
Blitz until smooth and creamy.
Pour half of the mixture onto the base.
Place blueberries into a blender and blend till smooth..now pour half onto cheesecake, with a spoon make swirls.
Pour remaining cashew mix on top, smooth over, add rest of blueberry purée and swirl.
Place into freezer overnight.
Take out 10 mins before serving.
Photo & recipe @the_smallseed_