Raw Lemon & Blueberry Mini Vegan Cheesecake

Raw Lemon & Blueberry Mini Cheesecakes Recipe

Raw Lemon & Blueberry Mini Cheesecakes Recipe

By: The WellBeing Team

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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