Lemon and Blueberry Raw Cheesecake

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This amazing blueberry lemon cheesecake slice is so delicious and zingy. Perfect for a warm, sunny afternoon treat and loaded with goodness. Almonds are a rich source of vitamins and minerals and are a complete energy source, dates are rich in fibre and potassium, cashews are loaded with heart healthy monounsaturated fats and are a good source of copper and magnesium for a healthy heart and bones, blueberries are vitamin and antioxidant rich, are a low GI fruit and have even been linked to better memory.

Raw vegan blueberry and lemon cheesecake recipe

Lemon and Blueberry Raw Cheesecake

Prep Time: 30 minutes
Freezing Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4

Equipment

  • food processor

Ingredients

Base

Cheesecake

Instructions

  • Soak cashews in water for 4 hours or overnight and place coconut cream can in fridge overnight. Line a square 20 x 20 cm baking pan with waxed baking paper.
  • Make the base by placing almonds and salt in a vitamix or food processor and processing until in fine chunks. Add in the coconut oil and dates and process until well combined. The dates should be broken up and the almonds well integrated.
  • Spread the mix out evenly in the lined baking dish, dot the 12 blackberries on top of the base, pressing in a little, then place in the freezer.
  • To make the cheesecake layers place the soaked, drained cashews into the food processor. Scoop out the thick cream from the top of the coconut cream can and add along with 3 tbsp coconut oil, the grated rind of 4 lemons, the juice of 1 lemon, vanilla extract, salt and 3 tbsp of coconut syrup. You should still have 1 tbsp of coconut oil and 1 tbsp of coconut syrup remaining for the blueberry layer.
  • Blend until completely smooth.
  • Pour half of the mixture over the base and blackberries and smooth out with a cake decorating spatula for an even layer then place back into the freezer to set.
  • Take half of the remaining cashew cream and place into a piping bag then place in the fridge, if you don’t want to pipe decoration on top pour 3/4 of the lemon cashew cream into the pan for the centre layer.
  • Leave the remaining cashew cream in the blender, add in 1 tbsp of coconut oil, 1 tbsp of coconut sugar and 250 grams of frozen blueberries. Blend until completely smooth, stopping to scrape down sides when needed.
  • Remove the tin from the freezer and top with the blueberry layer, sprinkle lightly with shredded coconut and cacao nibs and return to the freezer to set.
  • After half an hour of setting time remove from the freezer, using a knife lightly cut into the surface the guiding lines for your slice pieces and pipe a thick line of cashew cream along the length of each one then top one end with a few blueberries.
  • Return to the freezer for this layer to set for a further half an hour then cover with cling film and allow to set overnight in the freezer.
  • Use a clean, dry knife to slice your cheesecake the following day. Store in the freezer and remove slices ten minutes before serving.

Notes

Make this recipe as far ahead as you like, it will store well in an airtight container in the freezer for weeks!
Tried this recipe?Let us know how it was!
Course Appetizer, Breakfast, Dessert, Freezer Friendly, Special Occasion - Adult Party, Special Occasion - Christmas
Keyword almond, blueberry, cashews, coconut cream, coconut syrup, lemon, Medjool dates
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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