Raw Blueberry and Lemon Cheesecake

Sorry it's been a while since I last posted on here, I have been doing my BBG workout for the past 3 weeks and have been looking after my parents little dog for 2 weeks so all of my time has been doing that! 

Now, anyone who knows me will understand my love for cheesecake, so on my days off I have been obsessing over these raw cheesecakes and experimenting with different flavours and ingredients. I am really into my raw foods at the moment and being healthy, so thought I would give these a try. I was really surprised at how quick, easy and simple it was to make. I loosely followed Deliciously Ella's recipe as I did want to make it more my own. 

Ingredients:

Base

1.5 mugs almonds

2.5 mugs Medjool dates (pitted)

1 teaspoon water

1/3 mug shredded coconut

Middle Layer

2 mugs cashews (soaked in water for 3 hours)

2 tablespoons maple syrup

2 tablespoons lemon rind

1 mug pure lemon juice 

1/4 mug melted coconut oil

Top Layer

1 mug fresh blueberries

1 mug cashews (soaked in water for 3 hours)

1 tablespoon maple syrup

handful of fresh blueberries

Method:

For the base, place the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Then add the pitted Medjool dates and blend again, adding the water to create a sticky mixture. Press this into a base of a cake tin and then place in the freezer.

For the middle layer, place all of the ingredients into a blender and blitz until a thick and creamy mixture is formed. Remove the tin from the freezer and pour the mixture over the base evenly. Then place the tin back into the freezer for 20 minutes or so.

Finally, for the top layer place all of the ingredients (except the handful of fresh blueberries) into a blender and blitz again until a smooth creamy consistency appears. Then add the handful of fresh blueberries to the mixture and stir in, but do not blend. Remove the tin from the freezer and pour the mixture over the middle layer. 

Place the cake back into the freezer and leave to set for around 3-4 hours before serving. You will need to take the cake out of the freezer and allow it to warm up for a few minutes before it is served.

Enjoy!