Raw Lemon Blueberry Cheesecake

Raw Lemon Blueberry Cheesecake

I eat dinner with a group from my church every Tuesday night. They usually sample my dessert recipes because 2-3 cheesecakes in the house turns me into an unstoppable monster. This week a few people said, “I’m not really a cheese cake person so I’ll just have a little.” Then they went back for seconds and some even thirds. If the cheese cake people and the non-cheese cake people are into this; I think you will be too! 


This recipe uses the last few bits of this seasons blueberries and pairs it with a lightly zesty, creamy cheesecake filling! It’s so refreshing.

Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free

Note: Place cashews in jar and cover with water. Place in fridge for at least 4 hours or best over night. Drain and rinse.

Raw Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free
Raw Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free
Raw Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free

Raw Lemon Blueberry Cheesecake

serves 6

Ingredients 

Filling

1 c. raw soaked cashews (see note above)
¼ c. light coconut milk
¼ c. fresh lemon juice
1 tbsp lemon zest
⅓ c. maple syrup
pinch of salt
¼ c. coconut oil (melted)
1 tbsp. cocoa butter (melted)

Crust

1 c. pecans
1 tbsp. coconut oil (melted)
3 dates
¼ tsp. cinnamon
pinch of salt

Topping

1 tbsp. lemon zest
1 tbsp. lemon juice
1.25 c. fresh blueberries
2 tbsp. maple syrup

Additional blueberries for garnish


Instructions

Line a loaf pan with parchment paper (including the sides) and set aside. 

Assemble crust by adding all ingredients to a food processor and process until crust has only small crumbles left. Press the mixture evenly into the bottom of the loaf pan and place in fridge to set. 

To make the filling, place the cashews, coconut milk, lemon juice, lemon zest, maple syrup, and salt in a high speed blender and blend until smooth. 

Slowly and gradually add the coconut oil and cocoa butter while the motor is running. Blend until well incorporated. Pour mixture over crust and place in the freezer for 30 more minutes.

After about 30 minutes the cheesecake should be hard enough to add the topping. For the topping, blend the lemon zest, blueberries and syrup until smooth. Spread until smooth. Return to the freezer for another 3 hours. 

When you’re ready to serve, take the cheesecake out of the freezer about 10 minutes before you’re ready to serve. 

Remove cake by carefully pulling up on the parchment paper. Slice diagonally to create triangle servings. Garnish with additional berries.

Raw Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free
Raw Lemon Blueberry Cheesecake: refined sugar free, gluten free, dairy free
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