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Heavenly dairy free cheesecake

 

More Great Recipes from The Hemp Pantry

Raw Blueberry and Macadamia Style Cheese Cake with Veurre

 

Method

  1. Place the macadamia nuts, softened Veurre, salt and dates into your food processor and process until combined.
  2. Line the bottom and sides of your small cake tin with parchment paper and this will prevent the cheesecake sticking, making it easier to remove at the end. Once this is complete, press the macadamia nuts and veurre mixture down into the bottom of the cake tin to form the base layer.
  3. Place the raw cheesecake style filling ingredients into your high-speed blender and blend. Once you have a good cheesecake consistency you can then pour the mixture on top of the base layer and evenly smooth over the top.
  4. Place the raw style cheesecake in the freezer for an hour until it is firm to touch.
  5. Once the cheesecake is ready you can carefully remove it from the tin and slowly peel off the paper. Place it on a serving plate and then garnish it with your blueberries and pitted dates. When you have finished decorating you can return it this time to the fridge until it is ready to be served to your eagerly awaiting guests.

Ingredients

Base Ingredients
150g
Macadamia Nuts
Base Ingredients
50g
Pitted Dates
Base Ingredients
75g
Veurre
Base Ingredients
1 pinch
Sea Salt
Raw Cheesecake Style Filling
250g
Cashew Nuts
Raw Cheesecake Style Filling
150g
Blueberries
Raw Cheesecake Style Filling
125ml
Lemon juice
Raw Cheesecake Style Filling
140g
Agave
Raw Cheesecake Style Filling
150g
Veurre
Raw Cheesecake Style Filling
1 tbsp
Vanilla Extract
Garnish Ingredients (optional)
50g
Blueberries

Equipment

  • High speed blender
  • small cake tin
  • parchment paper
  • scissors
  • spatula

Preparation & Cooking Information

Preparation Time
40 minutes
Freezing Time
1 hour
Serves
12

Dairy, Nut & Soya Free

Hemp Seeds

 

Cold Pressed Coconut Oil

Cook, Bake, Melt & Spread

Raw Cacao Butter

 

Cold Pressed Olive Oil

100%
 

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