1Preheat oven to 160°C (140°C fan-forced). Line a 20cm brownie pan with baking paper and place on a baking tray.
2For the base, place biscuits in a food processor and pulse to a fine crumb. Add melted coconut oil, pulsing to combine. Spoon into prepared pan, spreading evenly with a spatula, before pressing down firmly to create the base. Place in refrigerator for 30 minutes to chill.
3For the blueberry compote, combine blueberries, agave syrup and 2 tablespoons water together in a small saucepan over medium heat. Cook for 10 minutes or until blueberries collapse and mixture thickens and becomes jam-like. Remove from heat and allow to cool completely.
4For the filling, place cashews, cream cheese, coconut cream, cornflour, vanilla, agave syrup, coconut oil, juice and zest together in a food processor, pulsing until mixture becomes smooth and creamy. Pour over the chilled base, smoothing the top with a spatula.
5Dollop the compote on top and using a chopstick gently create swirls through the mixture.
6Place in preheated oven and bake for 55 minutes or until cheesecake is just set but still a little wobbly in the centre. Remove from oven and allow to cool for 30 minutes before chilling in the refrigerator for at least 2 hours.
7To serve, cut cheesecake into 8 equal sized bars or 16 equal sized squares and top each with edible flowers.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.