Raw Balsamic Blueberry Cheesecake
Prep Time: 20 min. | Inactive Prep Time: 5 hrs. | Serves 12
For the filling
2 cups raw cashews
Juice of one lemon
1/2 tsp stevia
6 Tbsp coconut oil
1/2 tsp vanilla
1 1/2 cups wild blueberries
For the base
1/2 cup dates, roughly 5
1 cup pecans
1/2 cup unsweetened shredded coconut
1/4 tsp stevia or agave
1/4 tsp salt
2-4 tsp water *optional
Place cashews in a bowl and cover them with water. Soak for at least 3
hours to overnight and rinse before using.
To make the base, place the dates, pecans, shredded coconut, stevia
and salt in a high speed blender or food processor and pulse until it
forms into a chunky crumbly mixture. If your dates are really dry, you
may need to add 2-4 tsp of water. The base is ready when you can roll
it into a ball that stays together.
Press the base mixture into a 7 inch spring form pan or 12 muffin
liners. Place it in the freezer and chill while you prepare the
To make the filling, place the soaked cashews, lemon juice, stevia,
coconut oil and vanilla in the high speed blender or food processor
and process until silky smooth.
Remove the chilled base from the freezer and top with 2/3 of the vegan
cashew cream cheese and return to the freezer to set.
Add 1 cup of blueberries to the remaining filling in the blender
or food processor and process until smooth. Pour over the chilled
cheesecake, cover and freeze until solid, roughly 5 hours.
Before serving, defrost the blueberry cheesecake in the fridge for 3
hours and garnish with the remaining 1/2 cup of blueberries.
Drizzle with your favorite Balsamic reduction