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Blueberry Cheesecake

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Course Dessert

Ingredients
  

Crust

  • ½ C Raw Pecans (65g)
  • ½ C Flour (48g)
  • 2 each Pitted Dates
  • 2 T Refined Coconut Oil
  • 1 t Cinnamon
  • ¼ t Salt

Cheesecake

  • 2 C 240g raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
  • ½ C 114g canned coconut milk, shaken
  • ¼ C Refined coconut oil, melted and cooled (50g)
  • ⅓ C 111g pure maple syrup
  • 2 T fresh lemon juice
  • 1 T vanilla extract or ½ teaspoon vanilla bean powder
  • ¼ cup 10g freeze-dried blueberries

Blueberry Layer

  • 1 C Fresh or Frozen Blueberries thawed, if frozen
  • 1 T Fresh Lemon Juice
  • 1 T Chia Seeds

Instructions
 

Crust

  • Grease a 6” springform pan with coconut oil, or line an 6-inch cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  • Add the pecans, flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.

Cheesecake

  • In the same food processor or high-powered blender (no need to wash between), combine all of the filling ingredients except for the freeze dried blueberries 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 if your blender isn’t super high-powered.
  • Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
  • Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer. If you want super clean layers, let it freeze for about an hour or until firm before adding the blue layer on top.
  • Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

Topping

  • Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
  • Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  • You can let thaw for about 20 minutes from frozen at room temperature, or for the best texture, transfer to the refrigerator at least an hour before serving. Store in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.
    • You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy and may need to blend for longer, but it will do the trick!
    If you want to use an 8″ springform pan, you’ll want to double the recipe.