Blueberry cheesecake

For a mini raw cheesecake for 3 people, the diameter of my cheesecake pan was 8 cm :CRUST:


  • 1/2 cup macadamia nuts,
  • 1/2 cup walnuts,
  • 1/4 cup driend coconut flakes,
  • A pinch of salt,
  • 2 medjool dates,
  • 1 tbsp chocolate nibs,
  • 1 teaspoon maple cyrup; throw all the ingredients in a food processir until you get a crumble consistency. Press the mixture down in a mini cheesecake pan and put it in the fridge.

FILLING:
  • 1 cup cashews,
  • 1/2 cup lemon juice,
  • 1 big tbsp agave syrup,
  • 1 teaspoon maple cyrup,
  • 1/2 cup water,
  • a pinch of cinnamon (if you like it!),
  • 1/2 cup raspberries; put all the ingredients (except the raspberries!) in a food processor until you get a cramy consistency. Pour half of the cream on the crust, put some raspberries and cover with the rest of the cream

TOPPING:

1 cup blueberries; put all the blueberries on the top and put it in the fridge for at least 4-5 hours! Enjoy!

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