Whisk me free

No-Bake Lemon and Blueberry Cheesecake 

Step 1

Begin by blending the oats, nuts and sweetener of choice until a crumb consistency then pour in the oil and and blend until it reaches a wet sand like consistency. And transfer to 6" loose bottom tin.

Step 2

– Blend the Coconut cream, Vegan cream cheese, Sweetner of choice, Cornflour, Lemon juice together in a blender until smooth. – Layer onto the cheesecake base and set in the fridge while you make the compote

Step 3

– Heat the Blueberries, Sweetener of choice and lemon Juice in a pan on medium heat, stirring consistently until it begins to thicken.  – Then sieve the compote and  pour it over the cheesecake layer.

Step 4

Set in the fridge for 2hrs, or until it's completely set in the middle (shouldn't wobble). And begin slicing all your blueberries in 1/2

Step 5

Top the cheesecake with the sliced blueberries from the outside working your way to the centre of the cheesecake.  Then fill the centre with a couple of Pomegranate seeds to create a flower like design.

Slice and enjoy