Vegan Lemon & Blueberry Cheesecake
Recipe: #33547
October 17, 2019
Categories: Desserts, Cakes, Snacks, Blueberry, Dates, Lemon, Game/Sports Day, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Cheesecake, No Bake Cheesecake, , more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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).
Step 2
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).
Step 3
Transfer to the prepared tin a press down firmly and evenly to completely cover the base.
Step 4
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.
Step 5
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.
Step 6
Freeze for 2-3 hours, or until just firmly set.
Step 7
Using the overhanging baking paper, carefully lift the cheesecake out of the tin and on to a serving plaste.
Step 8
Cut into 12 pieces and serve immediately.
Tips
No special items needed.