Blueberry Lime Cheesecake
Delicious & creamy, you can use any berries you like!
3/4 cup walnuts
1/2 cup almonds
1 cup medjool dates
1/2 tsp vanilla extract
Pinch of salt
Cheesecake Layer Ingredients:
2 1/4 cup raw cashews soaked overnight
1/4 to 1/3 cup maple syrup
2 tsp vanilla extract
1/4 cup lime juice
1/3 cup coconut oil melted
1 tsp lime zest + more for garnish
1 cup blueberries + more for garnish
Pulse the crust ingredients in food processor until sticky crumbles form. Press crust into a parchment lined 7" cake tin.
Drain and rinse the cashews, place in food processor and blend for several mins until smooth. Scrape down sides, add lime juice, 1/4 cup syrup, zest, & vanilla & blend again. Stream in coconut oil & blend until well combined. Taste and add more syrup, if needed.
Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Set in freezer for 30 mins to firm up. Add 1 cup blueberries to the remaining cheesecake mix, blend until smooth. 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.