No-Bake Blueberry Cheesecake (Paleo,Vegan, Gluten Free)

Here we have a delicious, guilt free, Blueberry Cheesecake the whole family will enjoy! Just as tasty without the blueberries for a more traditional style cheesecake. The best part is, there is NO baking time.

Ingredients

For the Base / Crust

• 1 cup raw pecans
• 1 cup almond flour / almond meal
• 3 large medjool pitted dates
• 2 large tablespoons coconut oil
• 2-3 teaspoons cinnamon
• 1 teaspoon kosher salt

For the Blueberry Filling

• 4 cups raw cashews (optional – soak for 2 hours)
• 1 cup canned coconut cream or milk
• 1/2 cup coconut oil melted
• 2/3 cup 100% pure maple syrup
• 4 tablespoons fresh lemon juice
• 2 tablespoon vanilla extract
• 1/2 cup freeze-dried blueberries or mixed berries

Method

1. Line a 24cm loose base pan with baking paper. Ensure you cover the sides. Set aside.
2. Add all the base ingredients (pecans, almond flour, pitted dates, coconut oil, cinnamon, vanilla extract and salt) to a food processor or high-powered blender and blitz until all ingredients are mixed into a grain like sticky mixture. There should be small chunks of pecans throughout. Don’t over process, or it’ll turn into nut butter!
3. Press the pecan date dough evenly along the bottom of the prepared pan.
4. In the same food processor or high-powered blender (no need to wash between – We used a standard Food processor), combine all of the filling ingredients, except for the freeze dried berries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. To get it to blend smoothly if your blender isn’t super high-powered, use a NutriBullet to refine.
5. Add berries, blend again 1-2 minutes or until mixture is smooth. It will look like a thick berry smoothie.
6. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
7. Pour 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.
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
9. Serve frozen or let it thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks (if it lasts that long….. mmmmmm)

Nutrition Information

Average Macronutrients Per Serve:

Protein: 2g Carbohydrates: 14g Fat: 14 g