LEMON BLUEBERRY RAW CHEESECAKE

{ KEEP IT FRESH IN HOT SUMMER WITH THIS VEGAN TREAT, STRAIGHT FROM THE FREEZER }

{ INGREDIENTS }

BASE

2 cups raw cashew nuts, soaked for 4 hours
1 cup raw macadamias, soaked for
4 hours 1/3 cup coconut oil, melted
12 Medjool dates
1/2 cup desiccated coconut
BLUEBERRY FILLING

1 cup cashews
1/2 cup macadamias
1/2 cup coconut cream
1/8 cup cacao butter, melted
1/8 cup coconut oil, melted
1/2 teaspoon vanilla extract
3/4 cup frozen blueberries
1/2 teaspoon lemon juice

LEMON FILLING

1 cup cashews
1/2 cup macadamias
1/2 cup coconut cream
1/8 cup cacao butter, melted
1/8 cup coconut oil, melted
1/2 teaspoon vanilla extract
1 lemon, zest and juice

DECORATION

1 punnet fresh blueberries
1 cup frozen blueberries

{ METHOD }

Place all the ingredients for the base in a large food processor and blitz until smooth. Remove the mixture from the processor and ensure it’s sticky to the touch.
Press the base mixture into a 24-cm diameter spring form cake tin and use the back of large spoon to smooth. Cover with cling film and freeze for 30 minutes.
Meanwhile, prepare the blueberry filling. Blend all the ingredients in a food processor until smooth. Add on top on the base layer, re-cover with cling film and freeze for a further 30 minutes.
To make the lemon filling, blend all the ingredients until smooth and spread evenly on top of the blueberry mixture. Press the frozen blueberries into the lemon layer then smooth. Freeze for 30 minutes.
Remove the cake from the freezer 10 minutes before serving and adorn the top with fresh blueberries. This should make 20 serves.

Prep time: 
Cook time: 
Total time: 4 HOURS 30 MINUTES
+ 16 +

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Categories: SWEETS: NO BAKE.