blueberry cashew cheesecake

Cake

category
15

portions
20 minutes

preparation time

Ingredients

FOR THE BASE

170 g dates

130 g almonds

120 g oat flakes

FOR THE FILLING

220 g cashews

3 tablespoons lemon juice

1 tablespoon lemon zest

70 ml oat milk

60 g maple syrup

2 tablespoons coconut oil

FOR THE TOPPING

100 g blueberries

Cashew Coconut Caramel Spread

preparation

Mix the oats, dates and almonds in a food processor until sticky.

Spread this mixture into a rectangular baking pan to form a smooth base.

Mix the cashews, lemon juice, lemon zest, maple syrup, oat milk and coconut oil until creamy.

Spread this mixture on the oat-almond-date base.

Mix the blueberries into a cream, top the cashew layer with it and decorate with the Cashew Coconut Caramel Spread.

Place the mold in the freezer for 1.5 hours and take it out 10 minutes before consumption to achieve the perfectly refreshing consistency.

About blueberry cashew cheesecake

Do you fancy something sweet and refreshing at the same time?

Then our fruity BLUEBERRY CASHEW CHEESECAKE is just the thing for you!

This cake tastes particularly good in summer because it is prepared cold and does not need to be baked.

We like to use a rectangular pan so that we can later cut small bites out of it that we can take with us everywhere ;) But of course you can also prepare it in a classic springform pan.

This cheesecake is berry-flavored, creamy and simply delicious. It is also vegan, gluten-free and contains no refined sugar.

We hope you have fun trying it out and enjoying it!