Blueberry and Lemon Swirl Cheesecake
Ingredients
Base
- 100g Almonds
- 55g Walnuts
- 55g desiccated coconut
- 15 medjool dates, stone removed
- Zest of 1 lemon
Filling
- 450g raw Cashews, soaked overnight
- 1/2 Cup Coconut yogurt
- 3/4 Cup Coconut milk
- 300ml Rice malt syrup
- 2 1/4 Tsp pure vanilla extract
- Zest of 1 large Lemon
- 1 cup frozen Blueberries, defrosted
Preparation
Place all Base ingredients into a food processor and blitz until it sticks between fingers when pressed; if not clumping, add another date or two.
Line a baking tray with baking paper and place mixture into tray. Press down with the back of a spoon or damp fingers. Place in fridge while making the filling.
Rinse and drain cashews.
Place all filling ingredients into a high speed blender EXCEPT the Blueberries and blitz until smooth and creamy.
Pour half of the mixture onto the base.
Place blueberries into a blender and blend till smooth.
Pour half of the blueberry puree onto the cheesecake and make swirls with a spoon.
Pour remaining cashew mix on top, smooth over, add rest of blueberry puree and swirl.
Place into freezer overnight.
Take out 10 minutes before serving.
