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Raw Blueberry Lemon Cheesecake with Chocolate Hazelnut Crust
A delicious creamy, lemon and blueberry cheesecake topping on a chocolate and hazelnut base! -@the_balanced_kitchen

Recipe

Prep time 30mins
Yield: Serves or Makes 6
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For the Base

ingredients

  • 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

For the Filling

ingredients

  • 11/2 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.

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