Grapes in a cheesecake may sound a little odd… but trust us, it works!
This grape and blueberry cheesecake is the perfect alternative to traditional sugar and dairy-laden cakes. It has the perfect amount of sweetness but with the added benefit of healthy, whole foods such as blueberries (antioxidants), cashews (dietary fibre), coconut (omega 3 fatty acids) and much more!
As well as being nutritionally dense, raw cheesecakes are also incredibly easy to make. It is literally just blending and freezing. Once you get into the habit, there is no turning back!
Makes 16.
Ingredients
Base
1/3 cup almonds
1/3 cup buckinis
1/2 cup flaked coconut
5 medjool dates
1/2 tbsp water
Filling
1 1/2 cups cashews (soaked for 3-6 hours)
1/2 cup coconut yoghurt
1 cup frozen grapes
1/2 cup frozen blueberries
1 tbsp raw honey
1 tbsp coconut oil
1/4 cup lemon juice
1/4 tsp Himalayan salt
2 tbsp filtered water
Method
- Combine all ingredients for the base in a high power blender and blend until smooth.
- Press into the base of a greased and lined spring form cake tin and set aside while you make the filling.
- Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy. Spoon filling on top of the base.
- Place in the freezer for 4-5 hours or overnight to set. Allow to thaw before serving.
