No oven? No problem. A food processor is all you need to create this show-stopper! It's as decadent as it is beautiful, and a heck of a lot healthier than your average cheesecake, so dig in.
You will need
- 2 cups raw macadamias
- 1/2 cup maple syrup
- Juice of 1 lemon
- 3/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Fresh blueberries or raspberries, to garnish (optional)
Nutty Coconut Base
- 1 1/2 cups raw walnuts or almonds
- 5 dates, pitted
- 1/4 cup desiccated coconut
- 1 tablespoon maple syrup
15 mins to prep
2 hours to set
Soak the macadamias in water for at least 2 hours, or preferably overnight.
Grease a 20 cm spring-form cake tin with coconut oil.
Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.
Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin. Pop this in the fridge for a few minutes just to allow this first layer to set.
Add the blueberries to the remaining mixture in the blender. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.
Cover the cake and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve. This cheesecake will keep for a few days in the fridge.