Vegan no Cheese Cheese Cake
- 1/4 cup lime juice
- 1 tsp lime zest + more for garnish
- 2 1/4 cup raw cashews soaked
- 1/2 cup almonds
- 3/4 cup walnuts
- 1 cup medjool dates
- 1/2 tsp ground vanilla beans or extract
- 1/4 to 1/3 cup maple syrup or honey
- Splash of water if needed to help blend
- 2 tsp vanilla extract
- 1 cup blueberries + more for garnish
- Pinch of Himalayan pink salt
- 1/3 cup coconut oil melted
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.
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, 1/4 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 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
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.