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raw cheesecake vegan

Raw, Vegan Lemon & Blueberry Cheesecake

The Balanced Kitchen
Prep Time 25 mins
soaking time 8 hrs
Course Dessert
Cuisine American, English

Ingredients
  

Filling

  • 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

Base

  • 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

Instructions
 

Base

  • 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.

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.
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