Such AMAZING-NESS. I
absolutely love this cheesecake! Its super healthy, all natural, and dairy
free. Best of all, you wont feel guilty
indulging in a piece . :) This recipe needs to be made ahead the day
before as you will need to soak the cashews.
I loved eating it best when it was cold.
Also, I added a handful of raspberries in with the blueberries just
before pureeing. I discovered a food
processor does a much better job blending than a blender does. Its worth it-- borrow one if you have
to. :)
Crust:
3/4 cup walnuts
1/2 cup almonds
1 cup medjool dates
1/2 tsp ground vanilla beans or extract
Pinch of Himalayan pink salt
Splash of water if needed to help blend
Cheesecake Layer Ingredients:
2 1/4 cup raw cashews soaked
1/4 to 1/3 cup maple syrup or honey
2 tsp vanilla extract
1/4 cup lime juice
1/3 cup coconut oil melted
1 tsp lime zest + more for garnish
1 cup blueberries + more for garnish
INSTRUCTIONS
To make the crust:
Pulse ingredients in food processor until sticky crumbles
form. Add a splash of water at the end if it needs help sticking. Press crust
into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
The night before, soak cashews in a bowl of water. The next
day, drain and rinse. Place cashews in food processor and blend for several
minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener,
zest, & vanilla & blend again. Stream in the melted coconut oil &
blend until well combined. Taste and add more sweetener, if needed.
Scoop out enough of the cheesecake filling to cover the
crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30
minutes to firm up.
To make the blueberry cheesecake layer:
Add 1 cup blueberries to the remaining cheesecake in your
food processor and blend until smooth. If your blueberries are tart, you may
need a couple more tsp sweetener.
Spread the blueberry layer on top of lime layer and decorate
with fresh blueberries and lime zest.
Cover with foil and set in the freezer for about 3 hours to
firm up and then transfer to the fridge for a couple more hours.
RECIPE NOTES
It should last about a week refrigerated and a month frozen.
If frozen, set out at room temp for about 30 minutes.
I used a 7" springform pan to make this cheesecake tall
and pretty. If you use a larger pan, your layers and cake will be
flatter/shorter.
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