No-Bake, Dairy and Gluten-Free, Lemon, Blueberry Cheesecake
Servings: 8–12
Preparation Time: 20–25 minutes active prep, plus soaking and wait time
Ingredients:
Gluten-Free Crust:
Filling:
- 1 1/2 cups raw cashews, soaked overnight in water then drained*
- 4 tablespoons fresh lemon juice
- zest from 1 large lemon
- 6 tablespoons Virgin Coconut Oil, melted
- 1/2 cup coconut milk**
- 1/2 cup raw honey
- 1/2 cup fresh blueberries
Optional Toppings:
- dried cranberry powder
- cocoa powder
- fresh blueberries
- shredded coconut
- edible or ornamental flowers
Directions:
Combine diced dried plums, walnuts, and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.
Press the crust mixture into a 12-inch springform pan. Place the pan in the freezer while you prepare the filling.
Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling over the crust and cover with plastic wrap, and then freeze for at least 4 hours or overnight.
Allow the cake to thaw at room temperature for about 10–15 minutes.
Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.
Dip knife in warm water before slicing for easier serving.
Soaking Cashews:
*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.
Homemade Coconut Milk:
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!
