Healthy Blueberry Cheesecake
THIS NO-BAKE BLUEBERRY VEGAN CHEESECAKE IS SIMPLE TO MAKE, PALEO AND GLUTEN-FREE, AND IS COMPLETELY DELICIOUS!
FOR THE CRUST
- ½ CUP RAW PECANS
- ½ CUP ALMOND FLOUR
- 2 PITTED DATES
- 2 TABLESPOONS COCONUT OIL
- 1 TEASPOON CINNAMON
- ¼ TEASPOON KOSHER SALT
- 1 TEASPOON OPTIMAL ESSENTIALS IMMUNE VANILLA POWDER
FOR THE CHEESECAKE
- 2 CUPS (240G) RAW CASHEWS SOAKED IN COLD WATER FOR AT LEAST FOUR HOURS OVERNIGHT
- ½ CUP (114G) CANNED COCONUT MILK
- ¼ CUP (50G) COCONUT OIL, MELTED AND COOLED
- ⅓ CUP (111G) PURE MAPLE SYRUP
- 2 TABLESPOONS FRESH LEMON JUICE
- 1 TABLESPOON VANILLA EXTRACT
- 1/4 CUP BLUEBERRIES FOR TOP OF CAKE
METHOD
- GREASE A 20CM SPRINGFORM PAN WITH COCONUT OIL.
- ADD THE PECANS, ALMOND FLOUR, PITTED DATES, COCONUT OIL, CINNAMON AND SALT TO A FOOD PROCESSOR OR HIGH POWERED BLENDER UNTIL IT COMES TOGETHER INTO A STICKY DFOUGH, WITH SMALL PECAN BITS REMAINING. DON’T OVERPROCESS. PRESS THE DOUGH EVENLY ALONG THE BOTTOM OF THE PREPARED PAN.
- IN THE SAME FOOD PROCESSOR COMBINE ALL OF THE FILLING INGREDIENTS AND BLEND FOR ABOUT 2 MINUTES, OR UNTIL THE MIXTURE IS SILKY SMOOTH AND CREAMY. SCRAPE DOWN THE SIDES AS NECESSARY. YOU MAY NEED TO ADD A BIT MORE COCONUT MILK OR LEMON JUICE TO GET IT TO BLEND SMOOTHLY.
- ONCE IT’S SMOOTH, TASTE THE MIXTURE AND ADJUST THE SWEETNESS LEVELS BY ADDING MORE MAPLE SYRUP, VANILLA OR LEMON JUICE AS DESIRED.
- POUR THE FILLING INTO THE PREPARED PAN OVER THE PECAN CRUST.
- PLACE IN THE FREEZER TO SET FOR AT LEAST 3 HOURS OR UNTIL COMPLETELY FIRM BEFORE SLICING AND SERVING.