This raw vegan cheesecake is everything you've ever wanted in a guilt free dessert. Naturally gluten free, packed with antioxidants and healthy fats. 

 

It's fresh, yet decadent, and is quite easy to make! Don't like blueberries or lavender? Easy, just sub for another fruit and homemade fruit jam, and there you go, an easy fix! This is such a versatile and simple recipe. 

 

Enjoy it for up to a week in the fridge or up to a month in the freezer. 

 

 For the base:

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• 1/2 cup of organic raw unsalted almonds

• 1/2 cup of organic raw mixed nuts (including walnuts, almonds, brazil nuts)

• 1/2 cup to 1 cup of Medjool dates, pitted (depending on the size you may need more)

• 1 tablespoon of lemon juice

• 1 teaspoon of lemon zest 

• a pinch of pink salt

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For the cheesecake: 

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• 2 cups organic raw cashews, soaked overnight and drained 

• 1 cup organic coconut milk (full fat) 

• 1/4 cup organic coconut oil, melted 

• 1/4 cup cocoa butter, melted 

• 1/4 cup raw honey or condensed coconut cream (brand: nature's charm) 

• 1/4 cup lemon juice

• 1 tablespoon lavender simple syrup (see note for recipe) 

• 2 teaspoons lemon zest

• 1 teaspoon orange zest 

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For the final touches: 

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• 1/2 cup fresh organic (if possible) blueberries

• 1/4 cup blueberry jam, plus some remaining jam to stir into the marble mixture  

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Note: I used my Thermomix® TM6™to make the blueberry jam for heat precision and to save time, however, follow any homemade jam recipe using a stove top. Make the jam the day before making your cheesecake. 

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I don't use any sugar in my jam, only some raw honey and a peeled and cored apple to balance the flavours and tartness, and to add some more natural pectin. 

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Fruits that contain pectin:

 

Apple

Citrus fruits

Peaches 

Apricots 

Berries 

Grapes 

 

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