Raw Blueberry Cheesecake
November 6, 2015
A beautiful and simple cheesecake recipe that everyone will enjoy!
- Yields: Serves 10-12
6 Tbsp Changing Habits Coconut Oil
1/2 tsp Homemade Vanilla Essance
A pinch of Changing Habits Seaweed Salt
1/4 tsp Changing Habits Seaweed Salt
1-2 Tbsp Changing Habits Coconut Oil
1Rinse the cashews before using
2To make the base all ingredients into a food processor and pulse until it forms into a chunky crumbly mixture. The base is ready when you can roll it into a ball that stays together (you may need to add a little water until this happens if the dates are not fresh enough).
3Press the base mixture into a spring form cake tin and place it in the freezer and chill while you prepare the cheesecake filling
4Place all filling ingredients in a high speed blender or food processor and process until silky smooth
5Remove the chilled gluten free base from the freezer and top with filling and return to the freezer to set
6Before serving, defrost the cheesecake in the fridge until it can be easily sliced and garnish with the remaining fresh berries