Blueberry Lemon Cheescake

A delicious, fruity and smooth cheesecake that’s also delicate and light.

Quick and simple to make, this no-bake healthy vegan cheesecake is sure to impress.

Refined sugar and oil free!

Method

• Begin by making the base. Heat a large pan to a medium temperature and gently toast the oats for about 5 minutes, stirring occasionally. There should be a delicious – but not burning! – aroma.

• Combine the oats with the rest of the base ingredients in a food processor. Pulse on a low speed until all the ingredients clump together, but retain a nice texture.

• Line a 10cm flan tin with foil.

• Scoop out the base mixture and press down evenly into the tin. Place in the freezer.

• To make the filling, start by processing the cashews until you have a smooth paste. Next, add 50g of blueberries and the remaining filling ingredients to the processor and blitz until combined.

• To assemble, scatter the other 50g of blueberries over the base and then pour on the filling. Smooth over with the back of a spoon, ensuring it goes right up to the edges of the tin.

• Freeze, for at least an hour, until needed.

NOTES

The longer you soak the cashews, the smoother (and easier on your food processor) they will be.

Transfer to the fridge a little while before serving to aid slicing.