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No Bake Blueberry Cheesecake (Vegan & Gluten Free)

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This is a no bake dessert. The cooking time says zero but the cashews need to be soaked overnight or for 2 hours.  The cheesecake needs 3 hours to chill. Plan ahead. 

Ingredients

Scale

Crust

  • 1/2 cup almonds
  • 3/4 cup walnuts
  • 3/4 cup medjool dates, pitted and chopped, about 100 grams (without pits)
  • 1 Tablespoon coconut oil
  • Pinch of sea salt

Cheesecake

  • 2 cups raw cashews, 224 grams, soaked
  • 1/2 cup refined coconut oil, 110 grams, melted, 
  • 1/3-1/2 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup lime juice
  • 1 teaspoon lime zest, more for garnish
  • 1/4 cup coconut cream, from the top of a chilled can, 60 grams
  • 1 cup blueberries, more for garnish

Instructions

  1. Soak the cashews overnight or in boiling water for 2 hours.
  2. When ready to make the cheesecake start by placing the coconut oil into a small pan on low heat to melt. Set aside.
  3. Line the bottom of a 7” springform pan with parchment paper and grease the sides with coconut oi.

For the crust:

  1. Place the almonds in a food processor and process until coarsely ground. Add walnuts and chopped dates.
  2. Add coconut oil and a pinch of salt and process until the mixture forms a sticky, moldable crumble but still has some texture. Don’t overprocess. Add a splash of water if it needs to be stickier.
  3. Press crust evenly into a parchment-lined 7″ springform pan.

For the lime cheesecake layer:

  1. Drain and rinse the soaked cashews. Dry in a kitchen towel.
  2. Place cashews in food processor and process until smooth. It will take about 2 minutes. Scrape down sides as needed. IT MUST BE SMOOTH!
  3. Add maple syrup, coconut cream, vanilla, lime juice, and zest. Process until smooth.
  4. Stream in the melted coconut oil while the machine is running and process until well combined. Taste and add more sweetener, if needed.
  5. Scoop out 1 ½ cups of the cheesecake filling to cover the crust to make the vanilla layer. Smooth the top and set in freezer for 30 minutes to firm up.

For the blueberry cheesecake layer:

  1. Add 1 cup blueberries and process to show a few pieces. Taste and add more sweetener if desired.
  2. Spread the blueberry layer on top of vanilla layer. Gently tap the pan on your counter to release air bubbles. Use a small offset spatula or the back of a spoon to lightly level the surface.
  3. Decorate with fresh blueberries around the circumference and lime zest over the rest. (see photos)
  4. Cover with foil and set in the freezer for about 2 hours to firm or refrigerate for at least 4 hours.
  5. Top with additional fresh lime zest when ready to serve for brighter green color.

Equipment

Find it online: https://eatwellenjoylife.com/no-bake-blueberry-cheesecake-vegan-gluten-free/