Blueberry Cashew Cheesecake
This blueberry cashew cheesecake is the perfect warm weather no bake dessert. Made with simple whole ingredients, it is a great cake to feed a crowd.
Servings: 8
Equipment
- Measuring cups and spoons
- Food processor
- Parchment paper
- 8 inch springform pan 20 cm
- Blender
- Small pot heat
Ingredients
CRUST
- 1 cup nuts I like almonds or walnuts
- 1 cup medjool dates pitted
- ¼ teaspoon salt
FILLING
- 3 cups cashews soaked for a few hours to soften, then drained
- ¾ cup maple syrup
- 2 teaspoons vanilla extract
- ¾ cup refined coconut oil
- 8 tablespoons lemon juice
- Zest of 1 lemon
JAM
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
Makes: 8inch round
Instructions
For The Crust
- Pulse all ingredients together in a food processor until the mixture holds, then press into a 20cm (8 inch) lined springform pan.
For The Filling
- Purée everything in a high speed blender until it is very smooth, taste and add more lemon juice if desired.
- Pour the fillings over the crust and place in the fridge for several hours to set.
To Make The Jam
- In a small pot heat the berries, lemon juice, and maple syrup over low heat until the juices get released and the mixture becomes jammy.
- Take the jam off the heat and stir in the chia seed. Let the mixture sit until it becomes thick and cools, about 30 minutes.
To Serve
- Spread jam over the set cake and garnish with fresh berries and edible flowers if desired. I love to use borage and corn flowers.