Blueberry Lemon Cheesecake

    • Yield
    • Difficulty
    • Easy
  • 12345 (13 votes, average: 4.00 out of 5)

Delicious, creamy, tangy, sweet and….Blueberries and lemon….does anything else need to be said?? This combination is one of the absolute BEST and perfect for spring!

Ingredients

Base/Crust
  • 100g Shredded Coconut
  • 50g Almond Meal (ground almonds)
  • 230g Dates
  • 1 Tbs Lemon Juice
  • Zest of 1 lemon
Filling
  • 350 g raw cashews – about 2 cups, soaked for atleast 4 hours
  • 270 g Blueberries – frozen
  • 1/4 cup lemon juice
  • 80g Brown Rice Syrup
  • 1/2 cup coconut oil

Instructions

Base/Crust
  1. Put all your ingredients in your food processor and blend until a dough like consistency forms.
  2. Press equal amounts of base into each mold then freeze.
Filling
  1. Blend on high in your blender until smooth and creamy; add the coconut oil last.
  2. Blend until smooth, then add the coconut oil.
Assembly
  1. Divide the mixture between the molds and stick a blueberry in the top.
  2. Move to the freezer to set, for at least 3 hours. Remove from the molds and allow to defrost before eating.
Paula AnsellAbout Paula Ansell

Life for me, is about good wholesome and nutritious food. Looking after yourself and being kind to others.

Food is nourishment, it needs to be living, and fresh. I see food and I think life and I also think YUM. Food is my favourite thing in the whole world and I love to make delicious treats. Where there is Passion, there is success and I believe my passion lies in my food.

I'm born and raised Australian, I moved to Canada when I was 19 and have always returned here no matter how far I have strayed. Now I call a little place called Powell River home. I own a Gluten Free, Dairy free, Refined Sugar free, Raw, Vegan treats and desserts business. This is my bliss and it truly makes me happy. If you try some of my recipes please show me I would love to see my work re-created.

Website: Just Soul Food

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