Blueberry Coconut & Rose Cheesecakes

WE love making raw cheesecakes and Blueberry Cheesecake is one of our FAVOURITES. It's made with our BLUEBERRY CASHEW SUPER BARS and a combination of cashews, coconut cream, blueberries and rose water for the cream cheese.

Cheesecake! Who doesn't love CHEESECAKE?

PREP TIME 15 Minutes

CHILL TIME: 120 Minutes

SERVES 6

YOU WILL NEED:

Blender

Muffin tray (6 holes / silicone)

INGREDIENTS:

BASE:

2 Blueberry Cashew Superbars (crumbled)

FILLING:

1 1/2 cup Cashews (soaked overnight, rinsed, drained)

270ml Pure Coconut Cream

1/2 cup Frozen Blueberries

2 tbsp Maple Syrup

1 tbsp Rose Water

TOPPINGS:

Dried blueberries

Rose Petals

SUBSTITUTES:

Maple: Rice Malt Syrup or Agave

METHOD:

  • Divide Super Bar mix into 6 muffin cups. Press down firmly to create base.

  • In a blender combine cashews, coconut cream, blueberries, rosewater and maple syrup. Blend until thick and smooth.

  • Divide filling mixture between the 6 holes.

  • Top with dried blueberries and freeze for 2 hours to allow the mixture to set.

  • Remove from freezer. Pop out of tray, sprinkle with rose petals and allow to sit at room temperature for 5 minutes before eating.