Blueberry Lemon Cheesecake

Name: Blueberry Lemon Cheesecake
Prep time: 10 min
Cook time: 10 min
Yield: 8 bars
Cuisine: American
Ingredients: 3/4 cup almonds; 1/4 cup sunflower seeds; 1/2 cup desiccated coconut; 1/2 tsp cinnamon; pinch sea salt; 6 Medjool dates (pitted); 1 tsp maple syrup; 1 cup frozen wild blueberries (slightly thawed); 1 cup cashews (soaked for 4 hours); 1/4 cup maple syrup; 2 Tbsp almond milk; 1/2 lemon (zest); 1/2 lemon (juice); 1 tsp vanilla; 1/2 cup coconut butter (melted); 1 cup cashews (soaked for 4hrs); 1/4 cup maple syrup; 1/4 cup almond milk; 1 lemon (zest); 1 lemon (juice); 1 tsp vanilla; 1/2 cup coconut butter (melted); edible flowers

Posted on May 3, 2019 by Hana Mendes in Desserts

Serves

Level

Med

Ingredients

Ingreds.

Total

10mins

Serves

Level

Med

Ingredients

Ingreds.

Total

10mins

This little Blueberry Lemon Cheesecake with some gorgeous yellow edible flowers will warm your hearts.

Ingredients

Crust Layer

3/4 cup almonds
1/4 cup sunflower seeds
1/2 cup desiccated coconut
1/2 tsp cinnamon
pinch sea salt
6 Medjool dates pitted
1 tsp maple syrup

Blueberry Layer

1 cup frozen wild blueberries slightly thawed
1 cup cashews soaked for 4 hours
1/4 cup maple syrup
2 Tbsp almond milk
1/2 lemon zest
1/2 lemon juice
1 tsp vanilla
1/2 cup coconut butter melted

Lemon Layer

1 cup cashews soaked for 4hrs
1/4 cup maple syrup
1/4 cup almond milk
1 lemon zest
1 lemon juice
1 tsp vanilla
1/2 cup coconut butter melted

Topping

edible flowers

Servings: bars

Units:

Directions

Prep

10 mins

Total

10 mins

Prepare 7" square cake tin with removable base.
Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for lemon layer.
Rinse the soaked cashews for the lemon layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
Spoon the mixture onto the blueberry layer and smooth out the top. Gently press few edible flowers (petal part only) onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
Leave to thaw before serving.
Store in a fridge or freezer.
Enjoy!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Hana Mendes

Hana Mendes is a mum and creator of a food blog Nirvana Cakery. She shares recipes fueled by her passion for cooking and baking with wholesome, seasonal and locally sourced ingredients with focus on gluten-free and vegan diets.