This recipe for vegan Lemon Blackberry Cashew Cheesecake was inspired by my affinity for all things lemon, and the idea that all desserts don’t have to be heavy. They can be light, rich, nutrient dense, and colorful all at the same time!
Editor’s note: It is recommended to soak the cashews at least 6 hours in advance for easier blending.
Lemon Blackberry Cashew Cheesecake
Servings
2 Servings
Ingredients
- 5 dates
- 3 tablespoons shredded coconut
- 1 teaspoon cinnamon
- 1/2 cup cashews
- 1 cup cashews
- Juice of 1/2 lemon
- 1 teaspoon lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 teaspoons arrowroot
- 3-5 tablespoons agave
- 1 tablespoon coconut milk
- 1/2 cup blackberries
- 2 tablespoons agave
- 1/2 tablespoon arrowroot
- 1 teaspoon lemon juice
Instructions
- Crust: In a food processor combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or muffin pan and store in freezer. (For muffin pans place wax paper underneath in strips or full paper to easily pull out cheesecake).
- Cheesecake: In a food processor combine all of the cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with cashew cheesecake and place back in freezer.
- Topping: In a pan add blackberries and cook on high heat until soft. (3-5 minutes) Once boiling (boil for 1 minunte) add 2 tablespoons of agave and 1 tablespoon of arrowroot and let the liquid reduce. Should form a more gel-like texture. Set aside to cool.
- Remove cheesecake from freezer and top with the blackberry mixture and freeze again. Freeze for at least two hours and top with fresh blackberries for presentation.
- Recipe posted courtesy of Eat Drink Shrink.
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