Lemon Blueberry Cheesecake


Prep Time

2 hours

Prep Notes

Soak 3 cups of raw cashews in a bowl with enough water to cover.  Strain after about 2 hours and proceed with filling recipe.

While nuts are soaking, you can prepare the crust and berry sauce.

Cooking Time

4-12 hours

Yields

One 8-inch cheesecake

Ingredients

Crust:

  • 2 cups raw cashews 
  • 1/8 tsp Himalayan salt 
  • 1/2 cup pitted Medjool dates
  • 1 tsp vanilla extract

Filling:

  • 3 cups of raw cashews, soaked in water for 2 hours
  • 1 1/4 cups coconut milk
  • 1 dropper of liquid stevia, plain or vanilla flavor
  • 1/2 cup fresh lemon juice
  • 1/4 tsp Himalayan salt
  • 3/4 cup coconut oil, melted
  • 2 pints of organic blueberries, for decoration 
Blueberry Sauce:
  • 1 1/2 cups fresh blueberries
  • 3 pitted Medjool dates
  • 1/4 cup water
  • 3 tsp lemon juice
  • a few drops of liquid stevia, if needed

Directions

For the crust:

  1. In your food processor, use the “S” blade and pulse the cashews and salt into small pieces.  Add the dates and vanilla and pulse until a crumbly dough forms.
  2. Press the crust mixture into an 8-inch springform pan.  You can do just the bottom or distribute the crust up the sides as well.  (It's easier to do just a bottom crust until you get the hang of it!)

For the sauce:

  1. Put all the ingredients in your blender and blend until smooth.  Taste and adjust for sweetness with a little stevia if needed. If you want a berry-filled sauce, mix in some of the berries reserved for topping the cheesecake, or just wait and sauce the cake and then top it with naked berries for a bit of contrast.

For the filling:

  1. Drain the soaked cashews and discard the water. 
  2. In a high-speed blender, blend everything except the coconut oil and reserved blueberries. You want a very smooth mixture, so stop and scrape down the sides a few times to make sure everything is well blended.
  3. Now, remove the insert in the blender lid and while the blender is going and the mixture is swirling, pour in the coconut oil and let it incorporate fully.
  4. Pour the filling into the prepared crust and tap the pan lightly on the counter to allow air bubbles to surface.
  5. Chill for 8-12 hours in the fridge or 4-6 hours in the freezer before serving topped with sauce and berries!

Notes

A high power blender is really helpful for this recipe because the filling batter is quite thick.  Soaking the cashews helps to soften them and make blending easier, but you may still need to stop the blender several times while processing to make sure the motor doesn't overheat.


For a twist, try raspberries, strawberries, cherries or blackberries instead of blueberries!