But sometimes you just gotta go the whole CAKE right?!
Enter Raw Lemon Cheesecake! … with blueberries too because it’s just prettier that way.
If you’re not friends with dairy, then this Raw Lemon Cheesecake is a great substitute. It uses creamy cashews and coconut milk instead of the usual cheese, so it’s tummy friendly.
I made this originally with just the lemon juice, but it wasn’t that lemony, so I adjusted the recipe to include the finely grated lemon rind. You could also leave out all the lemon and go for some vanilla beans or even raw cacao powder for a chocolate version. I can see (and taste) many options with this!
- 200g organic medjool dates, pitted
- 1 cup almond meal
- 1 cup desiccated coconut
- 200g organic cashews, soaked overnight in water
- 300ml organic light coconut cream
- Juice of 1 lemon
- 2 tbsp lemon rind, finely grated
- 100g coconut syrup or rice malt syrup
- 2/3 cup coconut oil
- 1/2 cup blueberries
- Add the pitted medjool dates to a bowl and cover with boiling water. Allow to sit for about 30 minutes until the dates soften.
- In the meantime, line a springform cake tin with baking paper, including a strip around the sides so it’s nice and easy to remove.
- Drain the water off of the dates and add to a small mini food processor bowl, with the almond meal and the desiccated coconut. Pulse until it starts to come together, scraping down the sides as needed. (Be patient!)
- Press the mixture firmly into the base of the springform cake tin.
- Next make the cheesecake layer. Drain the water off the cashews and add to a large food processor bowl or [url href=”https://www.omniblendaustralia.com.au/omniblend-australia-shop/ref/68/” target=”_blank”]high-powered blender[/url] along with the remaining ingredients, except the blueberries. Pulse or blend until smooth.
- Set aside half the mixture into a bowl, and then add the blueberries to the other half and blend until smooth.
- Pour the blueberry mixture over the base and smooth out. Then pour the plain layer over top and smooth out again.
- Pop in the freezer until solid. To serve, allow to defrost for 20-30 minutes and slice with a sharp knife (tip: warm up the knife with boiling water).