Blueberry Cheesecake {Raw, Vegan}

I’ve been making the most of the bank holiday weekend and spending some time doing what I love to do most, cook! Or in this case blend lots of raw ingredients together. I had some blueberries I needed to use up so I decided to create a raw vegan cheesecake that also happens to be incredibly nutritious.  The great thing about this recipe is that you can change the fruit to suit your taste. I think that raspberries and strawberries would work really well or why not mix different fruits together to make a summerfruit cheesecake!

Crust

1 1/2 cups of raw cashews

8 Medjool Dates, pitted

1/2 tbsp chocshot 

pinch of Salt

Filling

2 cups soaked raw cashews

pinch of salt

Juice of 1 lemon

1 1/2 cups blueberries

8 medjool dates, pitted

1 cup of water

20cm Spring form cake tin

– blend the crust ingredients in a food processor until the mixture sticks together between your fingers. Press down the mixture tightly to the base of the tin then put in the fridge while you make the filling.

– put all of the filling ingredients apart from the water in the food processor. Slowly add the water until the mixture is smooth.

– put the filling on top of the crust and then freeze. Take out of freezer 10 minutes before you wish to serve. It’s best to slice the cheesecake when it is still half frozen to keep the slices neat.

Enjoy! Katy X