Want to make a healthy, hearty blueberry cheesecake minus the hassles of baking? Here’s a simple yet wholesome recipe.
- Maple syrup
- Cashews, soaked at least 4 hours or overnight
- Coconut Oil
- Coconut Cream (2 cans, full fat)
- Pecans (you can also have walnuts or almonds)
- Blueberry powder, 1 tsp for added color and flavor.
Step 1: Start making the crust by adding the pecans to a food processor and blend to grain consistency. Add the cinnamon and maple syrup and blend to a sticky but crumbly dough.
Step 2: Firmly and evenly press the dough into a 7 or 9 in a springform pan. Smaller pans make thicker cheesecake.
Step 3: Start making the cheesecake filling by adding all of the fillings like the soaked cashews to a high-speed blender.
Step 4: Let it freeze for a minimum of two hours. It’s best to leave it overnight in the freezer. Let it thaw for 30 minutes at room temperature before serving.