A moist oat, macadamia and date crust and a creamy lemon cheesecake filling swirled with a sweet blueberry acai coulis and make this easy vegan cheesecake perfectly tangy, rich and delicious. The ultimate plate to bring when you’re in charge of dessert. I mean, look at those layers!
With a similar flavour to blackberries, our Acai Pure is the ultimate superfood add-in for desserts. With 7 x the antioxidants of blueberries plus Omega-3, 6 & 9 essential fatty acids, it’s made from hand harvested certified organic acai berries from the Amazon rainforest. Plus, it’s unsweetened and Australian Certified Organic – so you know you’re getting only the good stuff. The rich acai flavour pairs perfectly with the blueberries to create a sweet, berry coulis that you’ll mix in your filling and drizzle on top of the cheesecake when it’s done.
For the base and the creamy cashew filling, be sure to use a powerful high-speed blender or food processer to properly combine your ingredients. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Lemon & Acai Cheesecake
1/2 cup frozen blueberries
1 Amazonia Acai Pure sachet
1-2 tbsp maple syrup
1/4 cup orange juice
1/2 cup oats
1/2 cup macadamias (or cashews)
1/3 cup desiccated coconut
6-7 medjool dates
1 tsp coconut oil
1 1/2 cups cashews (soaked in water for 2-3 hours)
2/3 cup coconut cream
1/3 cup lemon juice
1 heaped tbsp lemon zest
1/3 cup filtered water (add more if required)
3 tbsp maple syrup
2 tbsp coconut oil
Firstly, prepare açai blueberry coulis. Combine all ingredients in a saucepan, stirring regularly over medium heat for 5-10 minutes.
Set aside and allow to cool.
To make the base, combine all ingredients in a high-power blender, blend until well combined. Add a splash of water if required.
Press into the base of a greased and lined spring form baking tin (we used a square, 12cm diameter).
To make the filling, first drain and rinse the soaked cashews.
Add cashews to a blender, along with remaining filling ingredients. Blend until smooth and creamy (this takes a few minutes).
Strain coulis, reserving approx. 1/2 of the liquid to use as a sauce.
Spread a small amount of the coulis on top of the base, before adding approx. half of the lemon cheesecake mixture.
Top with remaining coulis and use a knife to swirl.
Place in the freezer and leave to set for 4-5 hours or overnight.
Allow to thaw before serving and serve with fresh berries and/or açai-blueberry sauce.