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Raw Blueberry Cheesecake

Yields1012 Servings

A beautiful and simple cheesecake recipe that everyone will enjoy!

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
 ½ tsp 1/2 tsp Homemade Vanilla Essance
 A pinch of Changing Habits Seaweed Salt
 1 cup blueberries
 1 cup fresh berries to garnish
Base Ingredients
 56 Changing Habits Dates
 1 cup pecans
 ½ cup shredded coconut
 Raw organic honey to taste
 ¼ tsp Changing Habits Seaweed Salt
 12 tbsp Changing Habits Coconut Oil
1

Rinse the cashews before using

2

To 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).

3

Press the base mixture into a spring form cake tin and place it in the freezer and chill while you prepare the cheesecake filling

4

Place all filling ingredients in a high speed blender or food processor and process until silky smooth

5

Remove the chilled gluten free base from the freezer and top with filling and return to the freezer to set

6

Before serving, defrost the cheesecake in the fridge until it can be easily sliced and garnish with the remaining fresh berries

Nutrition Facts

Servings 1012