I’ve made a few raw cheesecakes which have contained a little too much fruit in them and as fruit contains so much water, they can turn out like semi-freddos with just too much of a frozen fruit dessert thing going on!! This recipe has less fruit and more cashews, plus extra sweetness as blueberries need that extra little kick. Make sure you use just the cream of the coconut milk and ensure the filling mixture is thoroughly blended so you don’t find any large crunchy bits in there! This is an ideal dessert to make ahead if you have guests coming or try cutting it into portions about an hour or two into the freezing time if you would prefer to just use a certain number of portions at a time…
Raw, Vegan Lemon & Blueberry Cheesecake
- 260 g cashews soaked overnight in water
- 1 tin coconut milk use just the cream
- 4 tbsp Maple syrup
- 1 tsp vanilla extract
- 1 zest lemon
- 1 tbsp lemon juice
- 200 g blueberries plus extra for topping
- 1 tbsp xylitol
- 2 cups almonds
- 1 cup buckwheat groats soak for 15 minutes in water
- 120 g dates soft or soaked in freshly boiled water for 20 mins
- 2 tbsp coconut oil melted
- 1 tbsp raw cacao powder
- 1 handful mint leaves
- Add the almonds to a food processor and pulse a few times until coarse in texture.
- Add the buckwheat groats, pulse again.
- Now add the cocoa powder and melted coconut oil, pulse until combined.
- Spread the mixture into a 20cm, springform or loose bottomed baking tin. Press down with the underside of a spoon to smooth out and flatten.
- Place in the fridge while you prepare the filling.
- Add all the filling ingredients to the food processor and pulse until really smooth checking there are no large pieces of cashew left.
- Spoon the mixture over the base, smooth over using the underside of a spoon.
- Keep the cheesecake in the freezer overnight or until you are ready for serving.
- You will need around 2 hours to thaw the cheesecake before serving.
- Add fresh berries and mint leaves to the cheesecake when ready to serve.