Health for Body Mind and Soul

Lemony Blueberry Cheesecake with Berry Sauce

This raw vegan cheesecake is a must for all cheesecake lovers. Your family and friends will keep coming back for more. This recipe was given to me by a friend whose family thoroughly enjoyed this delicious treat.

Ingredients

Crust
2 cups almonds or macadamia nuts
1 cup dates

“Cheese” Mixture
3 cups cashews (soaked for at least one hour)
3/4 cup fresh lemon juice
3/4 cup raw honey or Agave syrup
3/4 cup coconut oil (liquid – see step 2)
1/2 cup water
1/3 vanilla bean or 1 teaspoon vanilla extract
1/2 teaspoon celtic sea salt
1 cup blueberry (optional)

Berry Sauce
3 cups frozen berries
1/2 cup dates or 1/4 cup honey

Useful Tips

1. Soaking the cashews makes them nice and soft, and will help to make the cheesecake smooth, so try to soak them for a full hour before you start the recipe if possible.
2. To liquefy coconut oil place a little over 3/4 cup of the oil (if solid) in a glass measuring cup. Place measuring cup in a few inches of very warm water. Do not allow the water to reach the top of the measuring cup. Stir frequently to assist with melting.  Skip this step if the oil is already in a liquid form.

Method

Crust
Place ingredients for crust in a food processor and process until fine.
Press mixture into the bottom of a 9 inch springform pan.

“Cheese” Mixture
Place all ingredients for the “cheese” into food processor (make sure coconut oil is well melted).
Process at high speed until mixture is very smooth or to your preference. Fold in blueberries.
Pour mixture on top of crust. Tap the pan on counter a few times to remove any air bubbles.
Put cheesecake in freezer until firm (approximately 3 hours), or overnight. This is a very important step because it allows the mixture to set.
Transfer to fridge at least one hour prior to serving.

Berry Sauce
Blend or process ingredients until smooth. Adjust to taste.
Store in airtight jar in fridge. Spoon a couple of tablespoon of sauce over slices of cheesecake prior to serving.

Note: If it is a very hot day, leave cheesecake in refrigerator until ready to serve or the cheesecake may melt due to the addition of coconut oil in the ingredients.

Cheesecake may be store in the freezer for later consumption.