Blueberry Lime Cheesecake {Vegan, GF, Paleo}
Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
- ¾ cup walnuts
- ½ cup almonds
- 1 cup medjool dates
- ½ tsp ground vanilla beans or extract
- Pinch of Himalayan pink salt
- Splash of water if needed to help blend
Cheesecake Layer Ingredients:
- 2¼ cup raw cashews soaked
- ¼ to ⅓ cup maple syrup or honey
- 2 tsp vanilla extract
- ¼ cup lime juice
- ⅓ cup coconut oil melted
- 1 tsp lime zest + more for garnish
- 1 cup blueberries + more for garnish
Instructions
To make the crust:
- Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
- The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, ¼ cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
- Scoop out enough of the cheesecake filling to cover the crust with about ½ to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
- Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
- Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
- Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.
Watch the recipe video here:
This fruity and dairy-free cheesecake is made with soaked cashews instead of cream cheese!Recipe: prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/
Posted by Tasty on Saturday, April 27, 2019
