Raw Lemon & Blueberry Mini Cheesecakes Recipe
Raw Lemon & Blueberry Mini Cheesecakes Recipe
Treat yourself to this delicious gluten-free and vegan cheesecake recipe, made with Leda Nutrition Arrowroot Biscuits.
Servings
12
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Base
- 1 packet Leda Arrowroot Biscuits
- ½ cup coconut oil, melted
- Filling
- 450g raw cashews, soaked for 4 hours
- 80mL coconut cream
- 125mL agave syrup
- 2 tbsp lemon zest
- 80mL lemon juice
- 1 tsp pure vanilla extract
- 140g coconut oil, melted
- 225g frozen blueberries, thawed
- Fresh blueberries & lemon, to garnish
Method
- Brush a 12-case silicon or loose-base muffin tray with coconut oil to lightly grease.
- Place the Arrowroot biscuits in the bowl of a food processor and process until finely chopped. Add the coconut oil and pulse again until combined.
- Spoon the biscuit crumb into the muffin tray cases and firmly press to cover the bases.
- Drain the cashews and place in the food processor with the coconut cream, agave syrup, lemon zest, juice and vanilla extract and process until smooth.
- With the processor running, slowly add the melted coconut oil until thoroughly combined. Remove half of mixture and set aside.
- Add the blueberries to the remaining lemon filling and continue to process until smooth.
- Layer the blueberry filling above the base. Freeze for 20 mins to firm slightly.
- Remove pan from the freezer and pour the lemon mixture over the blueberry layer.
- Freeze for 4 hours or until firm.
- Remove cheesecakes from the pan and allow to thaw at room temperature for 10–15 mins before serving. Garnish with fresh blueberries and lemon slices.
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