Raw Blueberry Cheesecake

Raw Blueberry Cheesecake | VG | GF | RSF | RAW

Ingredients

• 2 cups cashews (soaked)

• 2 cups frozen blueberries

• 1 1/2 cups coconut cream

• 3/4 cup maple syrup

• 3 tbsp lemon juice

• 1/4 tsp salt

Crust ~

• 1 cup raw cashews

• 1 cup pitted medjool dates

• 1 tbsp date syrup

• pinch of salt

Instructions

1. Start by soaking the 2 cups of cashews either over night or in boiling water for about 30 minutes. Line an 8 inch spring form pan with some parchment paper.

2. In a high speed blender, add in the soaked and drained cashews, coconut cream, frozen blueberries, maple syrup, lemon juice, and salt. Blend on high until smooth. Set aside while you prepare the crust.

3. In a food processor, add in the pitted soft medjool dates. If your dates are not very soft, soak them in warm water for about 10 minutes. Pulse the dates until they begin to stick together. Add in the cashews, date syrup (or a few extra dates) and pinch of salt. Process until everything begins to form together.

4. Spread the crust out in an even layer in the spring form pan. Pour the blueberry mixture over the crust. Place in the freezer on a flat surface and let freeze for at least 4 hours. Top with extra blueberries and shredded coconut if desired. Strawberries, raspberries, or blackberries would be great toppings as well.

5. Cut slices and let them thaw on the counter for 15-20 minutes for a creamier texture. Keep stored in the freezer. Enjoy!