Healthy Raw Blueberry Lemon Cheesecake by Evie Lukassen from Future Faces

Evie

Maybe you cannot believe it, but models do have cravings for something sweet sometimes. When I have those cravings, I always decide to make a healthy version of a sinner recipe. Below you will read about all the directions and ingredients for making my famous healthy raw blueberry lemon cheesecake!

Prep time: 10 Minutes
Yield: Makes 12- 1Servings

Crust Ingredients:
● 2 Cups Slivered Almonds
● 1 Cup PreSoaked Dates
● 1/2 Cup Unsweetened Shredded Coconut
● Zest of 1/2 a Lemon
● Juice of 1/2 a Lemon

Cheesecake Layer Ingredients:
● 2 1/3 Cups PreSoaked Cashews
● 1/2 Cup Coconut Oil
● 1/2 Cup Agave Nectar, Maple Syrup or Honey
● 1 Tsp Vanilla Extract
● Juice of 1/2 a Lemon
● 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)

Directions:
1. First, presoak cashews and dates separately overnight.
2. Spray an 8×8 baking dish with a healthy nonstick oil.
3. Place all crust ingredients into your food processor and pulse until doughlike.
4. Add dough into your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until
completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly.
7. Place all ingredients in the freezer covered with saran wrap for 4 hours over night.
8. Remove from freezer, cut into squares and top with fresh blueberries if desire

LOVE, EVIE

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