1 batch of my raw & paleo pie crust (the small batch for a 6-7” pan) or your favorite cheesecake crust
2 cups (300 g) raw cashews, soaked for a few hours (use my quick soaking trick if you’re in a hurry)
2 cups (320 g) blueberries, frozen and slightly thawed (fresh should work too, though the color of the cheesecake might not be as bright)
½ cup (160 g) maple syrup or agave (or honey for non-vegans)* or to taste
1 and ½ teaspoon lemon or lime juice
optional: ⅛ teaspoon salt (helps bring out the sweetness)
- Prepare the crust according to the instructions and set aside.
- Drain and rinse the cashews and throw into a food processor or a high speed blender together with the rest of the ingredients.
- Blend until the mixture is completely smooth.
- Pour over the prepared crust and freeze for at least two hours.
- Let sit on the counter for about 15 minutes before slicing and serving. Be careful, the coloring power of this cheesecake is quite something 🙂
- Store leftovers in the freezer.**
*You can try experimenting with entirely sugar-free options such as erythritol, xylitol or stevia. It should work just fine, you’ll need to add some water or non-dairy milk to make up for the missing liquid. Just add enough so that you can actually blend the mixture. The amount of those sweeteners will depend on taste, I’d think about ¾ cup xylitol or 1 cup erythritol should do it. Stevia amounts depends on the type you have on hand so use to taste.
**Once frozen, I like to slice the entire cake and wrap each piece in plastic foil and then a box and put it back in the freezer. That way, any time I feel like having a piece, I just pull one or two slices out, unwrap, set them on a plate and wait for them to thaw slightly. In the winter, I like to put the plate on top of the heater to speed things up a bit.
Original recipe and more pictures visit: No-Bake Blueberry Cheesecake @ win-winfood.com