No Bake Coconut & Blueberry Cheesecake
- 20g Digestive biscuits
- 15g desiccated coconut
- 90g Vegetable margarine, melted
- 400g cashew nuts, soaked overnight in Alpro Coconut drink
- 700g Alpro Greek Style Coconut
- 5 tbsp melted coconut oil
- 80ml agave syrup
- 1 lime, juice and zest
- 150g blueberries
- 2 tbsp cornflour
- 1 lemon, juiced
- 100ml water
Start by lining an 18cm cake tin with baking paper. Make the crunchy base. Wizz the biscuits in a blender until you have fine crumbs, add the desiccated coconut and melted margarine and mix it all together well. Spread it evenly over the bottom of the tin, pressing down with the back of a spoon, then put it in the fridge until you're ready for it.
For the filling, tip the soaked cashew nuts, Alpro Greek Style coconut, melted coconut oil, agave syrup and lime juice into a blender. Whizz till you have a smooth, thickish batter – for about 10 minutes. Add the lime zest and pour the mixture over the biscuits. Chill in the fridge for about 6-8 hours, or overnight is perfect.
Now for the topping. Put the blueberries, lemon juice and water in a pot with the cornflour and bring to a boil (sweeten with some agave syrup if required). Take it off the heat and leave to cool before you pour it over the top of the cheesecake. Then pop it back in the fridge for another hour.
Add a sprinkle of toasted coconut flakes, grab a spoon and enjoy!