Dairy Free Blueberry Cheesecake

Dairy Free Blueberry Cheesecake

photo by recipe author

Servings: 10
Preparation Time: 20 minutes

Bottom Crust Layer:

• 2 cups walnuts (or pecans)
• 1/2 cup medjool dates (or raisins)
• Pinch of sea
  salt
• optional: 1/2 t
  cinnamon

Cheesecake Layer:

• 1 1/2 cups raw macadamia nuts or cashews (soak for 2 to 4 hours for easier blending)
• 3/4 cup
  coconut oil, melted
• 1/3 cup lemon juice
• 1/2 cup
  maple syrup or
  honey
• 1 teaspoon
  vanilla extract
• 1-4 tablespoons water, as needed, less water will be needed if nuts were soaked first.

Fruit Layer:

• 3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
• 3 tablespoons blueberry jelly (no refined sugar added) – or use a little
  honey

Line an 8″ pie dish or spring form cake pan with parchment paper. Or you can line a muffin pan to make 12 mini cheesecakes which are cupcake sized.

Pulse walnuts, dates and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries in the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge, or the freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for a few minutes or so before serving.

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