Simple Gluten and Dairy Free Lemon Blueberry Cheesecake 🍰

Guys.. when I say I am obsessed… I. Am. OBSESSED with this cheesecake on an entirely new level. I made it for P and my parents on Sunday, and it was not perfect. So, I tried tried it a few more times after manipulating it and holy cow. It’s perfect.

For cheesecake lovers that don’t want to consume dairy or gluten, or the low-carber’s, this one is for you. Actually, this one is for everyone. I took it to work and it is an absolute HIT (which is saying something!). They didn’t even know the difference!

Lemon blueberry desserts are my absolute fave, so please enjoy this minimal ingredient dessert. Not only is it real, whole ingredients, but it’s SUPER easy. All you need is a food processor or blender and a cheesecake or cake pan. No cooking required. It would be a HIT at a party , as it travels well and can also be good little party when you tell people this is refined sugar, dairy, and gluten-free….

Dessert used to be something that I just used as a tool to numb as for comfort. But as I got older, I appreciate SO MUCH what goes into desserts, and really try to romanticize my dinners and truly appreciate them. That is exactly what I did with this one. It’s really cool what we can make with foods.

Xo,
B

Equipment needed:

• Parchment paper

• High powered blender/food processor

• 9-10’Cheesecake pan or cake pan

• Spatula/spoon

• Knife for cutting/serving

Time to prepare: 20 minutes
Time to rest: 3 hours
Thaw time: 1 hour
Serves: 12 thin slices

Ingredients:

• Crust:

  • 1 cup pecans

  • 1/2 cup almond flour

  • 1/2 cup flax seed meal

  • 4 pitted Medjool dates, soaked in 1/2 cup water for 5 minutes

  • 2 tsps cinnamon

  • 3 tbsps coconut oil

  • (coconut oil for greasing the pan)

• Filling:

  • 2 cups raw cashews

  • 1/2 cup full fat coconut milk, shaken

  • 1/4 cup coconut oil, melted and cooled

  • 1/2 cup raw honey

  • juice of 2 lemons

  • 1 tbsp vanilla extract

• Topping:

  • 1/4 cup frozen blueberries, thawed to just above room temp (can be microwaved)

  • 1 tbsp almond milk yogurt (or whatever you prefer, just lower sugar)

Recipe:

• Place all ingredients onto the counter for easier baking! (except the frozen blueberries)

• Line a cake pan with parchment paper, then grease the inside of it with coconut oil generously.

• Using the high powered blender, blend the crust ingredients into a blender and blend to a paste. It should be moderately wet. You might have to blend it in 2 batches if you have a lower powered blender. Spread the dough into the pan evenly as the base of the cheesecake. Place into the freezer while you make the filling.

• Clean the blender between batches. Blend the filling ingredients in the blender until smooth. Take the crust out of the freezer and add the filling, using a spoon to even it out and smooth the top.

• Place back into the freezer for at least 3 hours. I left mine overnight and added the toppings the next day and it was great!

• Prior to topping: let thaw 45 minutes. While this is thawing, thaw the 1/4 cup blueberries to just above room temp (can be microwaved about 1 minute), just so there are some blueberry juices there,. Mix the blueberries in a small bowl with the yogurt, then add it to the top. You can add them on a bit more rough to make the juices splatter for added flare. :)

• Cut and serve fresh, or keep it in the fridge for 5 days and in the freezer for 2 weeks.

ENJOY 🍰