Raw Lemon Blueberry Cheesecake - The Naked Food Life

Raw Lemon Blueberry Cheesecake

By Ashley | Dessert

Feb 09

Coming at ya with a highly requested recipe: Raw Meyer Lemon Blueberry Cheesecake. It’s raw, vegan and enhanced with lemon vitality oil.


Crazy health benefits in a delicious irresistible dessert?! Hook. Me. Up. 😉

Lemon + Blueberry is a winning pair, and I love these flavors blended with rich creamy cashews and cacao butter in graham cracker-esque crust! Swoon!

I am partial to Meyer lemons because they are in pique season and they have a lovely floral flavor, unparalleled by other citrus fruits. However, regular lemons (or even orange or lime) also works beautifully!

And this dreamy cheesecake totally un-intimidating to make. All you need is a powerful blender – no oven or fancy gadgets required.

And no fear of burning, curdling or undercooking! Let’s do this . . .

Raw Meyer Lemon Blueberry Cheesecake (makes 1 – 6″ cake)

Graham Cracker Crust

Filling:
1 3/4 c raw cashews, soaked for at least 4 hours, drained and rinsed
1/4 tsp sea salt
1/4 raw honey or maple syrup
2 tbsp fresh squeezed lemon juice
1 Meyer lemon, peeled (or if Meyer lemons aren’t available add 1-2 tbsp more lemon juice)
4 drops Lemon Vitality Oil
1/3 c melted cacao butter (melt in a dehydrator or over the lowest setting on the stovetop)
Splash vanilla extract
Optional: a few drops vanilla stevia, or additional sweetener, to taste

Blueberry swirl:
1 c fresh or thawed blueberries
1 tbsp chia seeds
2-3 drops vanilla stevia

Method:

Make the crust as directed in the Pumpkin Cheesecake Recipe
Blend all the filling ingredients except the cacao butter until smooth.
Add the cacao butter and blend until well-incorporated. Don’t rinse the blender!
Pour 3/4 filling into the crust. Pour the rest into a bowl.
Note: Skip cooking berries for 100% raw
Cook the berries over medium-low heat until saucy a slightly thickened.
Add to the blender with the chia seeds and stevia.
Blend until smooth.
Pour over the other filling in the crust.
Top with reserved filling from the bowl and swirl with a fork or toothpick.
Cover and refrigerate at least 8 hours before cutting.
Extra delicious topped with fresh berries and coconut flakes.

Note: This post is not sponsored and all thoughts are my own. However, this post does contain Amazon affiliate links that help support my blogging. If you click through and purchase via my affiliate link I will receive a small commission from Amazon. Thank you for your support!

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