Vegan Lemon & Blueberry Cheesecake
October 17, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated and note needs to started the day before soaking cashews overnight and cook time is freezer time."
- Serving Size: 1 (106.5 g)
- Calories 370.2
- Total Fat - 28.2 g
- Saturated Fat - 11.2 g
- Cholesterol - 0 mg
- Sodium - 149.5 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 3.3 g
- Sugars - 16 g
- Protein - 6.5 g
- Calcium - 68.6 mg
- Iron - 2 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Line the base and sides of a 20cm square cake tin with non-stick baking paper, making sure to allow overhang on two sides (this will help you remove3 and cheesecake from the tin later).
Pulse all the ingredients for the base in a food processor until everything is very finely chopped and the mixture starts to form a ball (you may need to add 1-2 tablespoon of wate3r to help the mixture along).
Transfer to the prepared tin a press down firmly and evenly to completely cover the base.
For the filling, place the drained cashews, coconut oil, lemon zest and juice and maple syrup in a clean food processor and blend for 2 to 3 minutes or until completely smooth and creamy.
Pour into the cake tin over the base and level the surface with a palette3 knife and then scatter the blueberries over the top and press then lightly into the mixture.
Freeze for 2-3 hours, or until just firmly set.
Using the overhanging baking paper, carefully lift the cheesecake out of the tin and on to a serving plaste.
Cut into 12 pieces and serve immediately.
Tips & Variations
No special items needed.