Easy Berry Lemon Cheesecake
Ingredients
Base
- 100g cookies, crispbread or nuts of choice
- 1/3 cup dates, soaked for 2 hours if dry then drained
- 1/3 cup nut/seed butter of choice
- 2 tbsp coconut oil
Cheesecake filling
- 3 cups cashews, soaked for 2 hours then drained
- 1 cup coconut cream, thick part only
- 1/3 cup coconut oil, melted
- 1/4 cup cacao butter, melted (or more coconut oil)
- 1/4 cup rice malt or maple syrup, to taste
- 1 lemon, juice and zest
- Pinch of turmeric (optional)
- 1/2 cup blueberries, fresh or frozen
Preparation
Add cookies, crispbread or nuts to a food processor and pulse until it forms fine crumbs. Add the rest of the ingredients and process until combined.
Firmly press the mixture into a lined large loaf tin or similar. Set aside.
Add all the ingredients except the blueberries to a high-powered blender and blend until smooth. Pour the mixture into your loaf tin.
Puree the blueberries and use a spoon to dollop on top of your cheesecake. Use a knife to create a marble pattern.
Chill the cheesecake in the fridge for 4 hours or until firm.
Cut the cheesecake and enjoy.
Storage
Leftovers can be kept in an airtight container in the fridge for 3-5 days or in the freezer for 2 weeks.
