Thanks to Katherine from Cooked with Love! Visit the website for more fantastic recipe ideas www.cookedwithlove.com.au
- Makes 12 individual cheesecakes (or you can make one cheesecake using a large tart tin)
Ingredients
Base
½ cups MyOrganics almond meal
¾ cup flaked or desiccated coconut
8 sun-dried dates
3 tbs coconut oil
pinch of salt
Macadamia cream
1 cup MyOrganics raw macadamias
½ cup cashews, soaked overnight in water or in boiling water for 30mins
½ cup coconut cream
¼ cup raw honey, or to taste
2 tbs coconut oil
2 tbs lemon juice
1 tsp lemon zest
¼ tsp salt
Handful of frozen blueberries
Blueberry & lime layer
350g frozen blueberries, partly defrosted
1½ cups cashews, soaked in water overnight or boiling water for 30mins
¼ cup raw honey, or to taste
¼ cup lime juice
2½ tsp lime zest
good pinch of salt
Method
- To make the base, in a food processor place almond meal, coconut, dates, coconut oil and salt and whizz until mixture comes together in a sticky crumb like texture (if mixture is a little dry add in an extra coconut oil).
- Use a small sized muffin tray (muffin size approx. 5cm x 12). Cut 12, 1 inch x 10cm strips of baking paper and place into each muffin mould (you can also just use glad wrap if you wish). These strips will act like little lifts to get your cheesecakes out of the tray once set. Divide base evenly and press crumb down with a spoon. Put in the freezer to set.
- To createmacadamia cream, in a food processor blend macadamias, soaked cashews, coconut cream, honey and coconut oil. Continue to process until mixture is a smooth silky texture. (You want to avoid any lumps or a gritty texture, this may take over 5mins.) Add in lemon juice, lemon zest and salt and combine.
- Take base out of the freezer and pour the macadamia cream over base. Grab some frozen blueberries and press them into the macadamia cream.Place back into the freezer.
- For the blueberry & lime layer, in a food processor, mix blueberries, cashews and honeyuntil well combined. Add in lime juice, lime zest and salt and mix well. Get cheesecakes out of the freezer and pour over macadamia mixture. Pop back in the freezer to set for 4-6 hours or overnight.
- Once cheesecakes are set, take them out of the freezer. Let them sit for 5-10 minutes then carefully ease them free using your baking paper lifts and remove from the tin. Depending on how hot it is let the cheesecakes sit for a further 5-10 mins to soften before serving.
**If left out of the freezer in room temp too long, cheesecakes will become very soft and will start to melt. You can store these in the fridge for up to 5 days or in the freezer if keeping longer than a week**
