Free of gluten and dairy, this blueberry cheesecake is easy to make and absolutely delicious! This recipe was adapted from Joy McCarthy

Course Dessert
Prep Time 20 minutes

Ingredients

Crust

  • 10 Medjool dates, pitted
  • 2 cups walnuts
  • 3/4 cup unsweetened shredded coconut
  • 3 tbsp cinnamon

Filling

  • 2 cups raw cashews (soaked)
  • 1 1/4 cup blueberries + 1 pint for topping
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 cup pure unpasteurized honey

Instructions

  1. Soak cashews in water overnight, or in boiling water for 30 minutes. Drain and set aside.

  2. In a food processor, add all of the crust ingredients and blend until crumbly. Press into the bottom of a 9 inch spring form pan (or pie pan). You can form it partway up the sides. Place in the freezer to firm while preparing the filling.

  3. In a high-speed blender, combine soaked cashews, 1 1/4 cup blueberries, coconut oil and vanilla. Blend until smooth. Taste and add honey if desired. Pour into the chilled crust and freeze for 4 hours or until solid. Let thaw for 1 hour before serving. Top with pint of fresh blueberries.