Description
Fresh lemon creme, juicy blueberries and a nutty crust – this vegan, gluten-free and almost raw blueberry-lemon cheesecake will have everyone beg for another slice.
Ingredients
Scale
Crust
- 1 1/2 cups walnuts (150 g)
- 1/3 cup shredded unsweetened coconut (30 g)
- 1/3 cup raisins (45 g)
- 1 pinch of salt
Cheesecake
- 1 1/3 cups cashews (200 g)
- 2 cups frozen blueberries, lightly thawed (240 g)
- 1/2 cup freshly squeezed lemon juice (from 2–3 lemons)
- 1 tsp lemon zest ((optional))
- 1/2 cup agave syrup (160 g)
- 1/2 cup coconut oil, melted
Instructions
- Soak the cashews in warm/hot water for at least 2 hours.
- Process the ingredients for the crust in a food processor till it’s come together to a slightly sticky mixture. Transfer to a Ø 18 cm (7 inch) greased cake springform pan and press down. Place in the freezer.
- For the cheesecake layer, drain the casews and blend with the remaing ingredients (except for the blueberries) until creamy.
- Pour over the crust and even out with a spatula. Now sprinkle the blueberries and the juices on top and slightly press down.
- Place the cake in the freezer for at least 5 hours. Shortly (15-20 min) before serving, take the cake out to let the berries thaw a bit.
- Keep leftovers in the freezer or fridge.
- Prep Time: 420 minutes
- Cook Time: 15 minutes