Recipe:
Raw Blueberry Macadamia Cheesecake
Posted in Desserts
No oven? No problem. A food processor is all you need to create this show-stopper! It’s as decadent as it is beautiful, and a heck of a lot healthier than your average cheesecake, so dig in.
Prep:
15
mins
set
2
hours
soak
2
hours
serves
10
You will need:
- 2 cups raw macadamias
- ½ cup maple syrup
- Juice of 1 lemon
- ¾ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Fresh blueberries or raspberries, to garnish (optional)
- 1 ½ cups raw walnuts or almonds
- 5 dates, pitted
- ¼ cup desiccated coconut
- 1 tablespoon maple syrup
Directions:
- 1Soak the macadamias in water for at least 2 hours, or preferably overnight.
- 2Grease a 20 cm spring-form cake tin with coconut oil.
- 3Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.
- 4Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin. Pop this in the fridge for a few minutes just to allow this first layer to set.
- 5Add the blueberries to the remaining mixture in the blender. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.
- 6Cover the cake and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve. This cheesecake will keep for a few days in the fridge.
Tip: Most berries work well in the cheesecake filling. Try strawberries or raspberries for a more subtle pink colour.
Did you enjoy this recipe?
More Kid-friendly recipes
Misir Wat: Ethiopian Red Lentil Stew
Traditional Turkish Simit
Frangipane Roll Up
Peanut Butter Fudge
Sticky Toffee Pudding
Chai-spiced Porridge with Caramelised Apples
Berry Crumble Bars
Creamy Roast Capsicum Pasta with Eggplant
Armenian Nazuk
Mangosteen, Abiu & Mamey Sapote with Davidson Plum Yoghurt
Double Lemon Slice
Apple Fritters with Apple Juice Glaze
Sign up for a week of delicious plant-based recipes
Send me my recipes
