These tangy and creamy lemon blueberry cheesecakes are gluten-free, oil-free, and refined sugar-free. They consist of a nut and coconut crust filled with a smooth cashew and coconut cream layer, topped with a vibrant blueberry blend.
1: In a food processor, combine sultanas, shredded coconut, walnuts, lemon zest, and sea salt. Blitz together and press into the bottom of 6 muffin moulds. Place in the freezer.
2: Blend raw cashews, coconut cream, lemon juice, lemon zest, maple syrup, and vanilla extract until smooth. Pour out half the mixture, whisk in ground turmeric, and spoon to fill 2/3 of the moulds. Pop into the freezer.
3: Add thawed blueberries to the remaining mixture and blend until smooth. Spoon on top of the yellow layer and return to the freezer to set overnight.
4: Once set, decorate and leave to thaw at room temperature for 10-15 minutes before serving.
