Blueberry Cheesecake

This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this cake is made with cashews and flavored with vanilla and lime. It’s like an endless holiday in your mouth!

BLUEBERRY CHEESECAKE [VEGAN, RAW]

INGREDIENTS

FOR THE CRUST:

• 1 1/2 cup walnuts
• 1 1/2 cup dates
• 1 tablespoon cocoa powder
• 1/4 cup water

FOR THE FILLING:

• 3 cups cashew soaked overnight
• 2 ripe bananas
• 2 teaspoons of vanilla
• 3 tablespoons of maple syrup
• 3 tablespoons of coconut oil melted
• 2 lemons, juiced
• 1/2 cup water
• 1 1/2 cup blueberries

PREPARATION

FOR THE CRUST:

1. In a food processor process nuts until you reach crumbs consistency.
2. Add other ingredients and process well.
3. Press mixture into a 9″ springform pan layered with parchment paper.

FOR THE FILLING:

1. Blend all ingredients for filling except blueberries, pour 1/3 of vanilla filling over the base.
   Add 1/2 cup blueberries and blend the filling again.
2. Pour blueberry filling over the vanilla filling.
3. Add 1/2 cup blueberries, blend the rest of the filling again and pour it on top of the cake.
4. Press 1/2 cup blueberries into the filling.
5. Freeze for at least 4 hours. Take out of the freezer 30 minutes before serving.
6. Run a smooth, sharp knife under hot water and cut into slices.
7. Top with berries and seeds of your choice.

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