 [1] |
| No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake |
| photo by recipe author |
Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time
Gluten Free Crust:
- 1/2 cup diced dried plums, or dates
- 1 cup walnuts
- 1/4 cup chia seeds
- 1/2 cup raw honey [2]
- pinch salt
Filling:
- 1 1/2 cups raw cashews [3], soaked overnight in water then drained*
- 4 tablespoons fresh lemon juice
- zest from 1 large lemon
- 6 tablespoons virgin coconut oil [4], melted
- 1/2 cup coconut milk**
- 1/2 cup raw honey [2]
- 1/2 cup fresh blueberries
Optional Toppings:
- dried cranberry powder
- cocoa powder [5]
- fresh blueberries
- shredded coconut [6]
- edible or ornamental flowers
Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.
Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.
Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.
Allow cake to thaw at room temperature for about 10-15 minutes.
Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.
Dip knife in warm water before slicing for easier serving.
Soaking Cashews:
*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.
Homemade Coconut Milk:
**For the freshest coconut milk make homemade coconut milk [7]. (See video at this link [8].)
Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here! [9]