Easy Raw Blueberry Cheesecake
Ingredients
Base
- 45 g coconut sugar
- 80 g almond flour
- 10 g coconut flour
- 25 g walnuts
- 15 ml coconut oil
- 15 ml plant-based milk
- 1/4 tsp pink Himalayan salt
Filling
- 100 g soaked cashews
- 70 g coconut cream
- 40 ml maple syrup
- 20 ml lemon juice
- 15-20 g freeze-dried blueberries
- 40 g melted coconut oil
- 4-5 drops vanilla extract
- a pinch of pink Himalayan salt
Garnishes
- edible flowers
- fresh blueberries
- coconut cream
Preparation
Place all base ingredients in a food processor except coconut oil and plant-based milk. Blend everything. Finally, add the coconut oil and plant-based milk and blend until the dough comes together.
Press the base mixture into an 18 cm round cake pan and gently flatten it with your fingers to the bottom of the pan.
For the cheesecake filling, place all ingredients in a blender except coconut oil. Cashews should be soaked for 4 hours and then drained. Blend for one or two minutes until thick and creamy.
Pour the filling over the base. Gently shake the pan to remove any air bubbles. Then place the pan in the freezer for 1-2 hours until it is thick enough to shape again.
Decorate with coconut cream, fresh blueberries, and chive flowers.
