Kiwi and Blueberry Cheesecake

Ingredients

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• Base:
• Walnuts Walnuts 60g 1/2 cup
• Macadamia Nuts Macadamia Nuts 30g 1/4 cup
• Blanched Almonds Blanched Almonds 35g 1/4 cup
• Pitted Medjool Dates Pitted Medjool Dates 90g 1/2 cup
• Himalayan Salt Himalayan Salt 1/4 tsp 1/4 tsp
• Gluten Free Oat Flakes Gluten Free Oat Flakes 90g 1 cup
• Blueberry Layer:
• Cashew Nuts Cashew Nuts 180g 1 & 1/2 cups
• Lemon Juice Lemon Juice 2 tbsp 2 tbsp
• Maple Syrup Maple Syrup 4 tbsp 4 tbsp
• Vanilla Powder Vanilla Powder 1/2 tsp 1/2 tsp
• Blueberries Blueberries 150g 1 cup
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Blueberries Blueberries 75g 1/2 cup
• Kiwi Layer:
• Cashew Nuts Cashew Nuts 180g 1 & 1/2 cups
• Lime Juice Lime Juice 2 tbsp 2 tbsp
• Maple Syrup Maple Syrup 3 tbsp 3 tbsp
• Kiwi Kiwi 3 3
• Matcha Powder Matcha Powder 1 tsp 1 tsp
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Garnish:
• Kiwi Kiwi 3 3

Instructions

1. 1.*Timing tip: the cake will need to chill for at least 6-7 hours before serving, so prepare ahead of time!
2. 2.*Presoak the cashews for 2-4 hours.
3. 3.To make the base combine the walnuts, macadamias, almonds and oats in a food processor and blend until they form a crumb.
4. 4.Add the dates and salt and blend until it form a dough consistency.
5. 5.Press the mixture tightly into the bottom of a cake tin and set aside in the fridge.
6. 6.To make the blueberry layer, add the cashews, lemon juice, maple syrup, vanilla and 1 cup of blueberries to your blender and blitz until smooth and creamy.
7. 7.Lastly add in melted coconut oil and blend for another 30 seconds to combine.
8. 8.Pour the blueberry mix on top of the cake base and distribute the ½ cup of fresh blueberries throughout this layer.
9. 9.Place in the freezer to set for a minimum of 1 hour or until set.
10. 10.To prepare the kiwi layer, add the cashews, lime juice, maple syrup, kiwis and matcha powder to your blender and blitz until smooth and creamy.
11. 11.Lastly add the melted coconut oil and blitz for another 30 seconds.
12. 12.Pour the kiwi mixture on top of the blueberry layer and freeze the cake for a minimum of 6 hours (ideally overnight).
13. 13.Once set, you can remove the cake from the freezer and arrange the kiwi slices on top.
14. 14.Remove the cake from the cake tin and allow it to defrost for approx 40 minutes - 1 hour before serving.

Nutritional Information

• Calories:
  613
• Fat:
  19g
• Sodium:
  81mg
• Carbs:
  42g
• Sugar:
  30g
• Protein:
  5g