- Blueberry Lavender Cheesecake (Vegan, Gluten Free, No bake) -

A vegan blueberry, lavender cheesecake that's not only healthy but also tastes amazing!?!? Yep, it's this cake. Alhough It takes a bit of time to make as you have to freeze each layer, the worth is totally worth it when your sweet tooth kicks in. It's not only creamy (which is amazing, considering no diary was used) but it also has no artifical sugar, no high fructose corn syrup, no chemicals, and no preservatives!! Knowing exactly what your food is made from is only one of the perks of making your own cake. The best perk is being able to make it whenever that sweet tooth kicks in (especially at night and all the shops are closed) without comprising your health! :)

Also, this is a 'no bake' cheesecake, so all you need is a freezer! Happy freezing and look forward to the countless times of opening the freezer door to check if the cake has set yet ...

Vegan, Gluten Free

Recipe:

1 Cake (in a 18.5cm by 18.5cm cake tin)

Ingredients for the Crust:

• 90g of dried strawberries

• 90g of pitted dates

• 50g of nuts (I used a mixture of cashews, and almonds)

Cashew Cheese (White) Layer:

• 160g of Cashews (soaked overnight)

• 200ml of Coconut Milk

• 2 teaspoon of Vanilla Extract

• 1 Ripe Banana

• ½ a Lemon

• Pinch of salt

• (you can add some water if you don’t want to add so much coconut milk, but it would make it less creamy so just take that in mind)

Blueberry Lavender Layer:

• 240g of Blueberries

• 2 Tablespoons of Dried Lavender (I used the one for tea)

• 60ml of Hot water

Toppings:

• Crushed Pistachios

• Shaved Coconut

• Maple Syrup

1. Soak the pitted dates in water for 10mins.

2. Place all the ingredients for the crust in a food processor. Make sure that all the ingredients (especially the nuts) are processed. The resulting mixture should be quite thick and sticky.

3. Line a cake tin with parchment paper, place the mixture for the crust on top and spread the mixture to the size of the tin (try to make the layer as even as possible).

4. Place in the freezer for an 1hour (minimum) so the crust sets.

5. Place all the ingredients for the cashew cheese layer in a blender. Blend until smooth, and the mixture should be quite thick and creamy.

6. Take the tin out of the freezer, pour 2/3 of the cashew cheese layer on top.

7. Place in the freezer again, for around 2hrs (minimum) so the cashew layer sets.

8. Add hot water to the dried lavender and let it seep for about 30mins.

9. Sieve the lavender and keep the liquid.

10. Blend the remaining cashew mixture with blueberries and the liquid from the dried lavender.

11. Pour on top of the cashew layer.

12. Let it set in the freezer for around 2hrs (minimum).

13. Take the cake out of the freezer and let it defrost for 20mins before eating.

14. Top with crushed pistachios, shaved coconut and maple syrup.

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