I love raw desserts because they're usually very easy to digest. Processed foods, such as grains, pasteurized dairy, refined sugars and refined vegetable oils cause digestive problems, which lead to inflammation. The inflammatory hormones then cause weight gain and other health issues.

This particular dessert is made with soaked (activated) cashews, healthy fats, antioxidant rich fruits and raw sweeteners that are very easy on the digestion. It’s grain free, gluten free, dairy free and it tastes amazing!

My wife made this for me last night and I had to share the recipe with you straight away. Give it a try and let me know what you think. I’m sure your family will thank you! 🙂

Raw Lemon Blueberry Cheesecake Recipe

Compliments of Sadhana Kitchen

Servings: 8 Slices

Appliances You Will Need:

  • Food Processor
  • High Speed Blender
  • 20 cm spring form baking tin

Ingredients (Go Organic if You Can):

For the Base:

  • 1 cup macadamia nuts
  • 1/2 cup walnuts
  • 1/2 cup dates
  • 1/4 cup shredded coconut
  • 2 tbs coconut oil (make sure it is at room temp so that its in liquid form)
  • pinch of himalayan pink salt

Lemon Cheesecake Layer:

  • 2 cups cashews (soaked for 2-4 hours and then drained)
  • 3/4 cup lemon juice
  • 2 tbs lemon zest (make to use unwaxed organic lemons)
  • 3/4 – 1 cup raw maple syrup, raw honey or raw coconut palm sugar
  • 3/4 cup coconut oil
  • 1 tbs vanilla
  • tiny pinch of salt

Blueberry Layer:

  • 1 cup cashews (soaked for 2-4 hours and then drained)
  • 1 cup blueberries
  • 1/4 cup coconut oil
  • 1/3 cup raw maple syrup, raw honey or raw coconut palm sugar
  • fresh blueberries to serve

 

METHOD:

  • In a food processor, place all ingredients for the crust except for the dates and coconut oil until the texture of crumbs. Then, add the dates and coconut oil and pulse until well combined. Press into the base of the spring form tin and put it into the freezer while you prepare the other parts of the cheesecake.
  • In a blender, blend all the ingredients for the lemon cheesecake layer, on high speed until silky smooth. Pour onto the base layer and return to the freezer.
  • Wash out the blender and blend all the ingredients for the blueberry layer on high speed until smooth. Pour on top of the lemon cheesecake layer and return to the freezer for 4 hours or leave it overnight to set even further.
  • To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the spring form tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Scatter some fresh blueberries on top and enjoy!

Give this dessert recipe a try this week, and let us know your thoughts! Leave a comment below and join the conversation.