This yummy and creamy “cheese”cake is packed with tropical flavor and vibrant plant goodness- who says dessert has to be sinful? Bring it to your next party, or just enjoy as a delicious treat after your next workout! You can even enjoy this as a blissful breakfast, and the healthy fats from the coconut and nuts will keep you satisfied and energized all morning long.
Blueberries are full of antioxidants that protect your skin and neutralize free radicals in your body, so they add superpowers to this luscious “cheese”cake. Feel great knowing you’re nourishing your body right – and eat dessert at any time of day!
Ingredients:
~4 Medjool dates
~1 cup almonds (raw, unsalted)
~pinch of salt
~2 cups coconut cream
~⅔ cup cashews (soaked in water for 10-15 minutes)
~4 tablespoons fresh lime juice
~2 tablespoons maple syrup
~2 Medjool dates
~1 cup fresh blueberries
~1 teaspoon lime zest (optional)
~½ cup fresh blueberries (optional)
Instructions:
Line a 7 inch springform with parchment paper.
Place almonds, 4 dates and pinch of salt in food processor and pulse until a sticky mass forms.
Press almond crust into bottom of springform and half way up the sides using fingers. place in freezer while you prepare the filling.
Clean out food processor and place coconut cream, cashews, lime juice, and maple syrup in it. Pulse and process until mixture is smooth.
Remove springform from freezer and pour lemon cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10 minutes).
Clean out food processor again and place blueberries and 2 dates in it. Pulse again until smooth (blueberry skin will still be present, this is OK). Carefully spread blueberry topping over filling in the springform.
Place in refrigerator for at least 4 hours or overnight until filling is firm.
When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest.
