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recipes
Raw Vegan Blueberry Cheesecake
Raw Vegan Blueberry Cheesecake
Nothing like a healthy dessert that does not make you feel guilty for having seconds. Have a look at this delicious Raw Vegan Blueberry cheesecake by @tonikadouglas_ to indulge the whole family.
| PREP TIME | COOK TIME | SERVES | DIFFICULTY |
| 30 minutes | 50 hours | 8 people | Medium |
INGREDIENTS
-
2 cups Brookfarm Prebiotic Paleo Granola
1 tbsp coconut oil
2 tbsp nut butter of choice
-
Ingredients for filling
1 cup coconut cream
1 + 1/2 cups cashews (soaked in water overnight)
1/2 cup coconut oil, melted
1/2 cup maple syrup
-
1 tsp vanilla extract
3 tbsp lemon juice
2 punnets of blueberries
METHOD
Line a medium sized 12-hole muffin tin with muffin papers.
Place ingredients for base in food processor, blitz until combined.
Divide mixture and press firmly into muffin cases.
Place muffin tin in freezer for 15 minutes for base to set.
In a food processor, blend together all filling ingredients, except the blueberries, until very smooth and creamy.
Pour half filling mixture into a bowl for later. Blend remaining filling with one punnet of blueberries.
Pour the white filling (with no blueberries) mixture over the bases, and place in the freezer to set for 20 minutes.
Once set, pour blueberry filling on top of cheesecakes and place back in freezer for two hours to set.
Remove cheesecakes from freezer 10 minutes before serving to soften slightly. Remove muffin papers and serve with remaining blueberries.
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