Lemon & Blueberry Cheesecake Slice
A stunning layered treat — crisp, melt-in-your-mouth shortbread base topped with luxuriously smooth, zesty lemon cream, studded with plump, juicy blueberries, then finished with a golden buttery crumble topping. Sweet yet tangy, rich but refreshing, with bursts of deep purple fruit in every bite. Perfect for afternoon tea, picnics, or dessert — and completely plant-based!
Shared by jessy
Time
200 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Shortbread Base;
- 1½ cups all-purpose flour.. ⅓ cup powdered sugar.. Pinch of sea salt
- ½ cup solid coconut oil — chilled and firm.. 1–2 tbsp ice-cold water — only if needed
- #Lemon Cheesecake Filling;
- 250 g raw cashews — soaked in hot water 1 hour, drained well
- 300 ml full-fat coconut cream — thick part only, chilled
- ⅔ cup maple syrup or coconut sugar.. ⅓ cup fresh lemon juice
- 2 tbsp lemon zest — finely grated.. 2 tbsp cornstarch
- 1 tbsp coconut oil — melted.. 1 tsp vanilla extract.. Pinch of sea salt
- #Blueberries & Crumble Topping;
- 1½ cups fresh or frozen blueberries.. 1 tbsp cornstarch — toss with berries
- ½ cup all-purpose flour.. ¼ cup rolled oats.. 3 tbsp coconut sugar
- 2 tbsp solid coconut oil — chilled.. Pinch of salt
👩🍳 Instructions
- 1
Make the shortbread base: Preheat oven to 180°C (350°F). Line a 20 cm square baking pan with parchment paper. Mix flour, powdered sugar, and salt. Rub in chilled coconut oil until mixture forms coarse crumbs. Press firmly and evenly into the pan bottom. Bake 12–15 minutes until pale golden. Cool slightly while making filling.
- 2
Blend the lemon filling: In a high-speed blender, combine drained cashews, coconut cream, maple syrup, lemon juice, zest, cornstarch, melted coconut oil, vanilla, and salt. Blend 3–4 minutes until perfectly silky smooth and creamy — no lumps at all. Taste and adjust sweetness or lemon to your liking.
- 3
Assemble the layers: Pour lemon filling evenly over the warm base. Scatter blueberries (tossed in cornstarch) over the top, pressing gently in slightly.
- 4
Make crumble topping: Mix flour, oats, sugar, and salt. Rub in chilled coconut oil until crumbly. Scatter loosely over the berries and filling — keep it uneven and chunky.
- 5
Bake & chill: Bake 25–30 minutes until edges are set and topping is golden. The centre will still be slightly soft — it firms up as it cools. Cool completely in the pan, then chill in fridge at least 2 hours before slicing neatly into squares.