Lemon + Blueberry Cheesecake
Originally an engineer from Barcelona, now a pastry and raw chef with a massive love for creating healthy and beautiful desserts
! really love to create delicious and healthy raw desserts. I have always been a dessert lover, but I didn’t like the guilt associated with eating them.
Now it has become my passion to develop desserts that are still delicious but also guilt-free. It makes me happy to see people enjoying my creations, which nourish both their body and soul. I take time to make my desserts beautiful; this helps me to show the world how amazing vegan food can be.
Favorite Ingredients & Tips
Dates: They are my favorite sweetener. I use them in almost all of my recipes because they give the desserts a rich caramel flavor. They are also loaded with a large variety of vitamins and minerals and can be a great source of immediate energy from natural sugars.
Avocados: I eat at least one per day. It’s my favorite addition to all my meals. I sometimes use them in my desserts too for a creamy texture.
Cashews: They are the number one ingredient to make the most yummy, rich, raw cheesecakes. Like all my ingredients, they also have many health benefits and are another one of my daily staples.
Lemon + Blueberry Cheesecake Recipe
½ cup raw hazelnuts
6 dates, pitted and chopped
½ tsp vanilla extract
½ tsp unrefined coconut oil, melted
Pinch of salt
1½ cups cashews, soaked
½ cup almond milk, homemade
¼ cup + 2 tsp lemon juice
1 tsp lemon zest
1 tbsp + 1 tsp coconut nectar
1 tsp nutritional yeast
½ tsp vanilla extract
¼ tsp salt
3 tbsp unrefined coconut oil, melted
Blueberries (as many as you want!)
In a food processor, pulse the hazelnuts until partially broken. Add the chopped dates, vanilla, coconut oil and salt. Process until a sticky dough is formed. Press into a 6 inch spring mold and form an even layer. Place into the freezer for 30 min until it firms up. To prepare the filling, first rinse and drain the cashews. Blend all ingredients together (except coconut oil and blueberries) in a high-speed blender until nice and smooth. Add the coconut oil and blend again at slow speed just for a few seconds until well incorporated. Pour the cream over the base and disperse as many blueberries as you want throughout the filling (I used 1 cup). Place the cake into the freezer for at least 3 hours. One hour before serving, remove the cheesecake from the mold and place into the refrigerator. Garnish the top of the cake with a huge blueberry mountain and enjoy!