Raw Blueberry & Lemon Cheesecake with Nutella Crust
Ingredients
Base
- 1 cup /100g oats
- .5 cup /50g hazelnuts
- 1 tbsp dark cocoa powder
- 2 tbsp dark chocolate chips
- 2/3 cup 100g dates if not soft, soak in hot water for 20mins
- 1 heaped tbsp coconut oil
- 2-3 tbsp water to help stick the mixture together
Filling
- 1.5 cups /200g cashews soaked in hot water for 20mins
- 1 cup coconut cream cream only from a can, save water for another use
- juice from 1 lemon
- zest from half a lemon
- 1 tbsp xylitol or stevia
- 1 tbsp nutritional yeast flakes
- 1 tsp vanilla bean paste
- 1 pinch sea salt
- 3 heaped tbsp coconut oil
- 1 cup blueberries
- 1 cup blueberries extra for topping
Instructions
Base
- Place all of the base ingredients (excl. the water) into a food processor and blitz until you reach a fine crumb texture. Then add the water, tablespoon by tablespoon until the mixture sticks together when pressed between thumb and finger.
- Press the mixture into the bottom of a 20cm round, springform cake tin. You can line the cake tin with parchment paper for easy removal of the cheesecake if desired but I find it is easy to remove after freezing by using a sharp knife.
- Place the base in the fridge while you make the filling.
Filling
- Rinse out the food processor jug, then add the filling ingredients (excl. blueberries). Processes for 1-2 mins until VERY smooth. Scrape down the side and continue processing until there are no lumps at all.
- Now, remove the base from the fridge, pour in half of the filling, then scatter 1 cup blueberries over the mixture, ensuring roughly an even layer, then add the remaining filling mixture on top. Give it a little shake to spread evenly or use the back of a spoon to spread out.
- Place the cheesecake in a large plastic bag or box and place in the freezer to set for at least 5hours or overnight.
- Remove from the freezer 30-60mins before serving and cover generously with the extra blueberries.
Tried this recipe?Let us know how it was!