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Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

  

November 6, 2015

Raw Blueberry Cheesecake 0 0 5 0

A beautiful and simple cheesecake recipe that everyone will enjoy!

  • Yields: Serves 10-12

Ingredients

Filling Ingredients

2 cups raw cashews, soaked until soft in filtered water

Juice and zest of one lemon

Raw organic honey to taste

6 Tbsp Changing Habits Coconut Oil

1/2 tsp Homemade Vanilla Essance

A pinch of Changing Habits Seaweed Salt

1 cup blueberries

1/2 - 1 cup fresh berries to garnish

Base Ingredients

5-6 Changing Habits Dates

1 cup pecans

1/2 cup shredded coconut

Raw organic honey to taste

1/4 tsp Changing Habits Seaweed Salt

1-2 Tbsp Changing Habits Coconut Oil

Directions

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

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