Libby from Libby’s Health Bites shares her incredible raw blueberry cheesecake!
This recipe made two cakes, but I’m definitely going to make a big large one for a dinner party pudding later in the year.
Base “biscuit” layer:
- 1 cup walnuts
- 1/2 cup almonds
- 5 drops caramel stevia
- 3 medjool dates
- 3 tbsp coconut oil
Top “cheese” layer:
- 4 tblsp quark (or dairy free alternative)
- 2 tblsp Greek yogurt (or dairy free alternative)
- Squeeze lemon juice
To make, blend firstly the nuts until they are crumbs. Then add all the remaining base layer ingredients into the food processor. Keep blending until it forms a sticky crumb consistency.
Spoon out and place into a round mould (I lined with baking parchment too).
For the top layer just beat in a bowl the ingredients. Get creative and add any flavours you fancy. For example, a vanilla pod, pomegranate seeds, cacao or coffee.
Spoon on top of the base and then place in the fridge for at least 4 hours to set, or freezer if you need in a hurry.
Finish with a few blueberries on top!