lemon blueberry cheesecake

Raw Lemon & Blueberry Mini Cheesecakes


1 205g pkt Leda Arrowroot Biscuits
1/2 cup Coconut oil, melted

450g raw cashews, soaked for 4 hours
80ml coconut cream
125ml agave syrup
2 tablespoons finely grated lemon rind
80ml lemon juice
1 teaspoon pure vanilla extract
140g coconut oil, melted
225g frozen blueberries, thawed
Fresh blueberries and lemon to garnish

Brush a 12 hole silicon or loose base muffin pan with Coconut oil to lightly grease.
Place the Arrowroot biscuits in the bowl of a food processor and process until finely chopped.
Add the coconut oil and pulse again until combined.
Firmly press the biscuit crumb into the muffin tin to cover the bases.
Drain the cashews and place in the food processor along with the coconut cream, agave syrup, lemon rind, lemon juice, vanilla extract and process until smooth.
With the processor running, slowly add the melted coconut oil until thoroughly combined.
Remove 1 half of the mixture and set aside.
Add the blueberries and any juice to remaining to the lemon filling and continue to process until smooth.
Layer the blueberry filling above the base. Freeze for 20 minutes to firm slightly.
Remove pan from the freezer and pour the lemon mixture over the blueberry layer.
Freeze for 4 hours or until firm.
Before serving, remove cheesecakes from the pan and allow to thaw at room temperature for 10-15 minutes.

Serves 12

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here