"A delicious creamy, lemon and blueberry cheesecake topping on a chocolate and hazelnut base!"
Raw Blueberry Lemon Cheesecake with Chocolate Hazelnut Crust
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Prep time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
For the Base
- 1 cup rolled oats
- 1/2 cup hazelnuts
- 1 tablespoon dark cocoa powder
- 2 tablespoons dark chocolate chips
- 2/3 cup dates, soaked in hot water for 20 minutes if not soft
- 1 heaping tablespoon coconut oil
- 2-3 tablespoons water, as needed
ingredients
For the Filling
- 1 1/2 cups cashews, soaked in hot water for 20 minutes
- 1 cup coconut cream
- 1 lemon, juiced, plus half zested
- 1 tablespoon xylitol, or stevia
- 1 tablespoon nutritional yeast
- 1 teaspoon vanilla bean paste
- 1 pinch sea salt
- 3 heaping tablespoons coconut oil
- 2 cups blueberries, divided
Method
Step 1
Make the base: Place all ingredients except water into a food processor and pulse until it forms a fine crumb texture. Then add the water, one tablespoon at a time until the mixture sticks together when pressed between thumb and finger.
Step 2
Press the mixture into the bottom of an 8 inch springform cake tin. (You can line the cake tin with parchment paper for easy removal of the cheesecake if desired but I find it is easy to remove after freezing by using a sharp knife.) Refrigerate until ready to fill.
Step 3
Make the filling: Add all ingredients except blueberries to bowl of food processor. Process for 1-2 minutes until VERY smooth. Scrape down the sides and continue processing until there are no lumps at all.
Step 4
Remove the base from the fridge, pour in half of the filling, then scatter 1 cup blueberries over the mixture, ensuring roughly an even layer, then add the remaining filling mixture on top. Give it a little shake to spread evenly or use the back of a spoon to spread out.
Step 5
Place the cheesecake in a large plastic bag or box and place in the freezer to set for at least 5 hours or overnight. Remove from the freezer 30-60 minutes before serving and cover generously with remaining blueberries.