Blueberry Cashew Cheesecake
 
Prep time
Cook time
Total time
 
A delicious dairy-free frozen dessert.
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Recipe type: Dessert
Yield: Serves 8
Ingredients
  • Crust
  • ½ cup almonds, coarsely chopped
  • ½ cup pecans, coarsely chopped
  • ¼ cup unsweetened shredded dried coconut
  • ½ cup dried dates
  • ½ cup dried cranberries
  • 1 Tbs coconut oil Coconut Oil
  • pinch of sea salt
  • Filling
  • 2½ cups raw cashews, soaked 2-3 hours
  • ¾ cups honey or other sweetener of choice
  • Zest of 1 lemon
  • 1½ whole lemons, peeled and deseeded
  • ½ cup coconut cream (cream from top of coconut milk can)
  • 2 tsp vanilla extract
  • 3 Tbs coconut oil
  • ¼ cup water
  • pinch of sea salt
  • ½-1 cup fruit of choice (I used mixed berries)
  • Topping
  • 1 cup frozen blueberries
  • 3 Tbs Seamoss
  • 1 Tbs arrowroot powder whisked into 1 Tablespoon cool water
Make It Like So
  1. Crust
  2. In a dry pan, over medium heat, light toast pecans and almonds to bring out the flavour.
  3. Allow to cool and transfer to food processor.
  4. Process together with dried fruit, coconut, coconut oil and sea salt.
  5. Process just until sticky but not too fine.
  6. Using a pie dish, press the crust mixture into the dish, making sure to create it even thickness and go up the sides of the dish as well.
  7. Place in freezer to await filling.
  8. Filling (Layer 1)
  9. Drain and rinse cashews.
  10. In a high powered blender, blend together cashews, sweetener, lemon zest, lemons, coconut cream, vanilla, coconut oil, water and sea salt.
  11. Blend until smooth.
  12. Layer ½ of the mixture evenly on pie crust, reserving the other half for the second layer.
  13. Place in freezer to set for 20 minutes.
  14. Filling (Layer 2)
  15. With remaining filling mix, blend in the ½ cup of fruit of choice for some colour/texture variation.
  16. Once first layer is hardened, remove from freezer and cover with second layer of filling.
  17. Place in freezer to set for 20 minutes.
  18. Fruit Topping
  19. Process together berries (or fruit of choice) with sea moss and arrowrroot flour until a gelled consistency is achieved.
  20. Add final layer to the cake and replace in freezer to set for 2 hours.
  21. Serving
  22. Remove from freezer about 15-20 minutes before serving to soften slightly.
  23. Slice with a sharp knife, making sure you get through the crust and use a pie server to get the goods out. The first piece will be the trickiest.
  24. Enjoy!
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/best-summer-dessert-ever-frozen-ice-cream-cheese-cake-wout-cream-or-cheese/