This delicious cheesecake is made with a vegan crust and is bursting with antioxidants from the blueberries. You will need to soak the cashew nuts the day before you wish to make this.

Serves: 12–14
Preparation: 60 mins; soaking time – 8 hours or preferably overnight

Ingredients

For the topping
● 240g blueberries plus more for decoration
● 4 tsp agave nectar
● 2 tsp lemon juice
● 6 tsp chia seeds

For the crust:
● 100g macadamia nuts
● 150g blanched almonds 
● 50g desiccated coconut
● 200g dates (pre-soak if hard)
● 3 tsp lemon juice
● 1 pinch sea salt

For the cheesecake filling:
● 250g cashews
● 60ml coconut oil
● 60ml agave nectar, maple syrup or honey
● 2 tsp custard powder
● 5 tsp lemon juice
● 100g blueberries

Method

● Cover the cashews with cold water and soak overnight or for at least 8 hours.

● Line the base and sides of a 20cm non-stick springform tin with baking parchment.

● For the topping, blend the blueberries in a food processor until smooth. Sieve over a bowl to remove the skin and seeds. Add agave nectar, lemon juice, and chia seeds. Mix together then refrigerate for 2 hours.

● For the crust, pulse the whole nuts and coconut in a food processor until a chunky, sandy consistency. Tip into a bowl.

● Blend the dates, lemon and salt in the food processor until smooth, add the nut mixture, and blend again to form a ball, then place it into the prepared tin, press down firmly and freeze .

● Blend all the cheesecake filling ingredients (except the blueberries) in the food processor for 5 minutes until completely smooth (scraping down the sides occasionally).

● Remove the crust after 10 minutes from the freezer.

● Pour about half the filling mixture onto the crust and smooth with a spatula, then place back in the freezer.

● Add the blueberries to the remaining filling and blend until smooth, then pour on top of the first layer of filling.

● Freeze until solid - about two hours, then smooth over the topping. The chia seeds will have started to congeal together, so loosen them slightly with a spoon, then smooth them over the cheesecake, decorate with blueberries and refrigerate for one hour to set.

● When ready to serve release the cake from the tin.

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Blueberry raw cheesecake