Luxurious and luscious, what could be more mouth-watering than this?

NOTES: Setting time: 2 – 6 hours

Blueberry Vanilla Cheesecake
Yield: 10 servings
  • Cashew crust:
  • ½ cup cashews, dry
  • ½ cup coconut flour
  • 4 tbsp oat flour
  • ¼ cup date paste
  • 1 ½ tbsp agave syrup
  • 1 tbsp melted coconut butter

  • Cheesecake:
  • 1 ½ cups cashews, soaked
  • ½ cup coconut milk
  • ½ cup agave syrup
  • 1 tbsp vanilla extract
  • 1 cup melted coconut butter

  • Blueberries and Raspberries:
  • 1 cup blueberries
  • 1 few raspberries for colour
  1. In a food processor, grind the cashews until they resemble fine breadcrumbs.
  2. Add the coconut flour, oat flour, date paste and agave syrup and mix until well-combined.
  3. Add the coconut oil and enough water to form a sticky crust.
  4. Press the crust into the bottom of an 8 inch spring form cheesecake tin lined with cling film and place in the freezer until firm.
  5. In a blender, whizz the cashews, coconut milk and agave syrup. Blend until smooth.
  6. Add the melted coconut butter and blend again.
  7. Pour the cheesecake mix on top of the cheesecake base and place in the freezer until set.
  8. Once set, remove the cling film and add the blueberries and raspberries.