Summer Fruits Cheesecake (Raw & Vegan)

Summer Fruits Cheesecake (Raw & Vegan) | Millennial-Kitchen.com

Biscuit Base:
Cup of Walnuts
Cup of Pecans
5 Pitted medjool dates
Pinch of rock salt

Cheesecake Filling:
3 Cups of Cashews (soaked for 4+ hours)
Juice of 4 Lemons
3/4 cups of Coconut Oil
Vanilla Bean (split & scraped)
3/4 cups of coconut nectar

Fruit Topping:
2 cups of frozen blueberries & strawberries
4 Medjool dates
Fresh strawberries & blueberries to decorate

Blend up the base mix in a food processor, then mould into the bottom of a lightly greased spring form tin (mine was 22cm), pop into the freezer.
Do the same with the filling mixture then spread it over the base & pop back into the freezer.
Repeat with the final fruit topping & then place back into the freezer. Leave it out for about 20-30 mins before devouring. The coconut oil will melt depending on your room temperature so be quick! (You can use some sort of Vegan shortened instead if you find this a problem)
Enjoy, recreate it with your own twist & share it!

The Vegan Viking

The Vegan Viking

Once upon a time, there lived an extraordinary Viking...
The Vegan Viking

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