Raw Blueberry 'Cheesecake' Recipe

A ‘cheesecake’ that tastes as good as an actual cheesecake, who would have thought?

Lots of you requested the recipe for this really easy raw cheesecake after I mentioned it in the Galentines Day post and shared it on stories, so I thought it was only fair to share it with you guys… On Valentines Day itself no less! I’m going to be upfront with you and say that no cheese was harmed in the making of this cake. Which is funny because I have been known to murder a block of halloumi in my time. But after my sister made this for us at Christmas, I couldn’t get over the fact that the taste is just as yummy as cheesecake, even though it’s not *technically* of any relation… And semi guilt free even. Enjoy!

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Recipe

Ingredients

For the base

1 cup of shredded coconut
5 dates (soaked and deseeded)

You can also add almonds, flax seeds and any other nut for the base!

For the filling

2 cups of cashews (soaked overnight)
1 cup of coconut milk
2 tablespoons of honey or maple syrup
Juice of one lemon

For the blueberry topping

2 cups of blueberries
1 tablespoon of honey
1 tablespoon of chia seeds
Fruit to garnish

Method

This is a very easy cake to make and basically, requires you to whizz everything up in the food processor and then layer it together. Easy!

First, line a cake tin with cling film or parchment paper.
In a food processor, add your dates and coconut and whizz until it forms a crumble.
Pour the crumble into the base of the tin and press down with your fingers so the base is even and all the way to the edges. I used the back of a spoon to perfect it.
Now, time to make the ‘cheesecake’ filling! Strain the cashews and add them to the blender along with the coconut milk, sweetener and lemon juice.
Blend until very creamy and then pour into the tin on top of the base.
Place in the freezer to set.
To make the topping, add the blueberries, chia seeds and honey into the blender and pulse until you have a jam.
Leave to thicken for an hour or so.
Once the chia jam has set, pour on top of the filling and put back in the freezer. Leave overnight to set.

To serve, remove from the tin by gently inverting. Allow to unfreeze slightly before cutting. Enjoy!