VEGAN NO BAKE BLUEBERRY LEMON CHEESECAKE

This cheesecake is completely gluten-free, dairy-free and egg-free Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one! Serves 4

INGREDIENTS CRUST 1/2 cup pitted dates 1/2 cup almonds pinch of salt

FILLING 3/4 cup cashew nuts, soaked in water overnight then drained* 2 tbsp lemon juice Zest from 1 small lemon 3 tbsp coconut oil, melted 1/3 cup coconut milk (full fat) 1-3 tbsp maple syrup (to taste) 1/4 cup (25 g) fresh or frozen (but thawed) blueberries

TOPPING Freeze dried blueberry powder Fresh blueberries Shredded coconut Edible flowers

INSTRUCTIONS 1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms. 2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling. 3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours. 4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight

Recipe adapted from Sift & whisk

#VEGANNOBAKEBLUEBERRYLEMONCHEESECAKE #vegan