sweets

Lemon Blueberry Vegan Cheesecakes

Recipe lemon blueberry cheesecakes

Ingredients

For the base:

• 1 cup dry pitted dates
• 1 cup walnuts
• 2 tablespoons coconut oil

For the filling

• 2 cups raw cashews, soaked overnight
• juice from 1 lemon 
• ½ cup coconut milk (full fat)
• 2 tbsp organic raw coconut nectar (honey would work too)

For the top layer:

• 1 cup blueberries, fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon coconut nectar

Instructions:

1. Soak cashews in water for at least 4-6 hours, preferably overnight.
2. Lightly coat a 12 cup muffin tin with coconut oil.
3. Make the base first- place the dry pitted dates and walnuts in a food processor or high speed blender and pulse to obtain a sticky mixture. Add coconut oil and pulse again.
4. Spread the mixture into the individual muffin tin slots and press to evenly arrange.
5. Drain the cashews and place them in a high speed blender along with the lemon juice, coconut milk and raw coconut nectar.
6. Process until a smooth creamy consistency is reached.
7. Spread evenly the cashew mixture on top of each of the individual bases.
8. Freeze overnight before adding last layer.
9. For the blueberry topping, heat the blueberries, lemon juice, and coconut nectar on the stove on medium heat for about 5-10 minutes, until mixture thickens. Set in fridge to thicken and cool for 5 minutes. 
10. Top the cheesecake with the puree, cover and freeze overnight.