No-Bake Blueberry Lemon Cheesecake - vegan, GF, SF
Easy lemon and blueberry cheesecake. All vegan, gluten-free and refined sugar free. Have a look at the recipe now!
Zutaten
- 250 g cashews - soaked for min 6hrs ⎪for the filling
- 150 g maple syrup ⎪for the filling
- 130 g oat milk ⎪for the filling
- 110 g melted coconut oil ⎪for the filling
- 50 g lemon juice ⎪for the filling
- 1 tsp vanilla powder ⎪for the filling
- pinch of salt ⎪for the filling
- 200 g white almonds ⎪for the crust
- 25 g shredded coconut ⎪for the crust
- 4 pitted dates ⎪for the crust
- 350 g fresh blueberries
Anleitungen
- Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
- Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
- Add the dates and mix again.
- Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
- Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.
- Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
- Take the cake pan and add 250 g of the fresh blueberries on top.
- Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the remaining 100 g blueberries.
- This cake holds up to 6 months once its frozen.
- Don't forget to #therawberryeats over on instagram or facebook if you remake this one. I'd love to see your recreations. :)