 | Raw Vegan Blueberry Orange CheesecakeCrust Ingredients: 6 oz of graham cracker, crushed 4 oz coconut oil melted pinch of salt Orange Cheesecake Ingredients: 3 cups cashews 3/4 cup fresh orange juice 1/2 cup agave/maple syrup 1/2 cup melted coconut oil juice of one lemon zest of all the oranges you juiced pinch of salt Blueberry Layer Ingredients: 2 cups organic blueberries (I used frozen) 1/4 cup of the orange cheesecake mixture Preparation: To make the crust: crush the graham crackers by putting them in a plastic bag and rolling them with a rolling pin. Add to the melted cocnut oil. Mix well. Then pat into the bottom of a pring form pan or glass baking dish. To make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping – pour the rest onto your crust and put in the freezer. To make the blueberry layer: blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day – this is best after 2 days (and not frozen, of course) enjoy with sliced oranges and blueberries! |
