Raw Vegan Lemon Blueberry Jam Cheesecakes
I know you've seen a lot of cheesecakes on my blog lately but I have one more to share! I made mini raw cheesecakes for an Easter celebration on the weekend. I personally think that raw cheesecake is a perfect choice for a special occasion. Who can resist a healthy yet delicious piece of cake? People don't even know it's raw and vegan unless you tell them. They just "oooh" and "awwww"!
I love my purple tea pot!
My mom gave me cute mugs and plates for Spring. Perfect for Easter. Tea and dessert.
I made the Strawberry Lemon Cheesecake recipe
with wild blueberries and swirled in some blueberry jam just to add a little depth. I also made a white, "shortbready" crust. Oh boy were these ever good! Light and refreshing.
Raw Vegan Lemon Blueberry Jam Cheesecake
Makes one 12" cheesecake
1 1/4 cup almonds or cashews
3/4 cup shredded coconut
1/2 cup pitted dates, chopped
Grind the nuts and coconut in a food processor. Add the dates. Process until they're broken down. Add the water - pulse to bring all ingredients into a dough. Make sure the mixture holds together when pressed in your hand. Press evenly into the bottom of a 12" spring form pan OR into the bottom of 10-12 large silicone muffin pans as I've done here.
1 cup blueberries
1 1/2 teaspoons chia seed
2 drops stevia
Mash the blueberries with a fork until juicy but still chunky (I used frozen, thawed berries which let all the juices out as they thaw). Stir in the chia and stevia. Let sit for at least 20 minutes (or while making the filling), until the chia thickens the mixture into a "jam".
3/4 cup + 2 tablespoons lemon juice
Lemon zest (from all juiced lemons, or to taste)
Blend all except the oil in a high speed blender (may need the tamper). Add the oil and blend again (or whisk in) until completely smooth. Pour half the filling evenly over the crust. Spoon blobs of half the "jam" over top and swirl in with a chopstick. Pour the other half of the filling over top and repeat with the remaining "jam". Chill in the freezer for 4-6 hours and then in the fridge for at least 8 hours, or overnight.