Blueberry Cheesecake

Blueberry Cheesecake Recipes

This blueberry cheesecake dessert will knock your socks off, so prepare to walk barefoot through the land of deliciousness.

Oh and by the way—this is actually a nutrient-dense dessert that’s healthy enough to serve for breakfast!

Energizing Crust

• ½ cup EACH: almonds, shredded coconut, and raisins (pack the raisins firmly into the cup)
• 1/8 teaspoon sea salt

Creamy Filling

• 1 ½ cups raw cashews (if you don’t have a high-powered blender such as a Vitamix or
• Blendtec, you’ll need to soak the cashews in water for several hours beforehand, and then drain before using)
• ½ cup EACH: agave nectar and fresh lemon juice
• ¼ cup coconut oil
• 4 teaspoons vanilla
• ½ teaspoon sea salt
• 1/8 teaspoon nutmeg

Luscious Blueberry Topping

• 6 tablespoons maple syrup
• 3 tablespoons EACH: fresh lemon juice and arrowroot
• 10 oz. bag frozen blueberries

Method

1. In a food processor, blend all of the crust ingredients until they stick together (it should be crumbly and very sticky). Press firmly and evenly into the bottom of a pie pan and place in the freezer until the filling is ready.

2. Process the filling ingredients (in a food processor or good blender) until velvety smooth. Pour/scrape into the pie pan and smooth out the top. Refrigerate for several hours, or until firm.

3. For the topping, place the maple syrup, lemon juice, and arrowroot in a small-medium pot and whisk until smooth and no lumps remain.

4. Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey.

5. Let cool slightly and pour over the cheesecake. Refrigerate for an hour or more, then serve.