Lemon and Blueberry Raw Vegan Cheesecake

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 fiber 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. 

 

Ingredients

Base
12 medjool dates, deseeded
200g almonds
2 tbsp coconut oil
½ tsp vanilla extract
½ tsp salt

Cheesecake
350g raw cashews
4 tbsp coconut oil
Rind of 4 lemons
Juice of 1 lemon
1.5 tsp vanilla extract
1 can of coconut cream refridgerated
½ tsp salt
4 tbsp coconut syrup
250g blueberries
12 blackberries

Shredded coconut, cacao nibs and extra blueberries for decorating

Method

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 black berries on top of the base, pressing in a little, then place in the freezer.

To make the cheese cake 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 blue berry 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.