No-bake Blueberry Cheesecake
(GLUTEN FREE, PALEO + VEGAN)
For the crust
½ cup raw pecans
½ cup almond flour
2 pitted dates
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon kosher salt
For the cheesecake
2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
½ cup canned coconut milk, shaken
¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
¼ cup freeze-dried blueberries
For the blueberry layer
1 cup fresh or frozen blueberries, thawed if frozen
1 tablespoon fresh lemon juice
1 tablespoon Chia seeds
- Grease a 6” springform pan with coconut oil, or line a 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- Add the pecans, almond flour, pitted dates, coconut oil, cinnamon, and salt to a food processor or high-powered blender and pulverize it comes together into a sort of sticky dough, with small pecan bits remaining. Please don’t over-process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
- In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze-dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
- Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
- Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
- Rinse out the blender, and add the fresh blueberries, lemon juice, and Chia seeds. Blend until smooth, and then pour over the other layers.
- Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
- Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
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