Granola Cheesecake

Cook Time 1 hour 30 minutes plus chilling

Servings 8

Ingredients

2 cups low sugar granola (Australian macadamia & raspberry)

2 tbsp almond or peanut butter 

1 tbsp coconut oil

4 dates, stones removed

Raspberries, to serve 

Filling 

1 cup raw cashews soaked in boiling water for 2 hours, then drained

270g (1 cup) coconut cream

300g vegan cream cheese (or regular)

1 tbsp cornflour

1 tsp vanilla extract

⅔ cup maple syrup

Zest of a whole lemon and juice of half

Method

Preheat the oven to 160°C and line the bottom of a 20 cm springform tin with baking paper.

Place the granola, almond butter, coconut oil and dates into a food processor and blitz until a sticky crumb forms and the mixture resembles wet sand. Tip the crumb into the prepared tin. Spread out and press the muesli mixture down firmly on the base of the tin so it is compact. Chill in the fridge or freezer for an hour. Clean food processor bowl.

Clean the bowl out and add drained cashews and all the remaining filling ingredients. Blend on high speed until smooth and cream. Pour into the muesli base and bake for 1 hour or until set and the centre has a slight wobble.

Cool for then chill for a few hours before serving. Garnish with raspberries.