Dairy Free Blueberry Cheesecake

Description

This is another variation on-a-theme of dairy free cheesecake. Once you make a few of them and understand what works and what doesn't work the variations are endless. They are also surprisingly easy to make.

The filling is raw cashews that are blended to a creamy texture and held in place with raw coconut oil. The coconut oil also makes it very filling and satisfying.

The cheesecake keeps really well in the freezer. I cut it up into quarters and kept each one in a separate plastic container which allows you to bring out a small piece without having to thaw the whole cheesecake.

 

Preparation time

Preparation is amazingly simple.

The first piece of preparation is to soak the cashew nuts. I prefer to soak overnight but you can soak for as little as four hours or so. Even less if you are in a hurry but less is probably not ideal.

The remainder of the cake is done in layers and you could spread the whole process out over hours or days if you wished.

 

Ingredients

You will need three separate lots of ingredients for your Blueberry (Dairy Free) Cheesecake.

Base:

  • 1 1/2 to 2 cups of mixed nuts, depending on how thick you want to make the base. I used a mixture of walnuts, brazil nuts, almonds, pecans etc.
  • 1 cup or so of dates. You can use more or less depending on what flavour or texture you want to come through
  • 3/4 cup of Coconut Dietary Flour (High Fat)
  • 2 tablespoons of cacao powder. You could leave this out as there is a very strong chocolate flavour from the filling
  • 3 tablespoons of Arenga sugar or coconut sugar (you could use a mix of any sweteners you like..or leave them out)
  • About 2 tablespoons of Wild Kithul Syrup (you could use honey or another syrup)

Filling:

  • 2 cups of raw cashew nuts that have been soaked for a minimum of 4 hours
  • 1 cup of raw virgin coconut oil
  • 1 cup of blueberries (fresh would be great but I used frozen blueberries defrosted)
  • 3/4 cup of Arenga sugar or coconut sugar

Topping:

  • 2 cups of frozen blueberries (you could use strawberries or any other berry)
  • 1/2 cup of raw virgin coconut oil
  • 3 tablespoons of coconut milk powder
  • 2 tablespoons of Arenga sugar
 

Preparation & cooking

Step 1

Step 1 is to soak the cashew nuts overnight or for four hours.

 

Step 2

Make the base. In a blender place:

  • 1 1/2 or similar cups of mixed nuts of your choice
  • 1 cup of pitted dates
  • 3/4 cup of Coconut Culinary Flour (high fat)
  • 3 tablespoons of Arenga sugar. If you don't have Arenga sugar you can use coconut sugar or another sweetener, and
  • 2 tablespoons of Wild Kithul Syrup or honey (or you could leave this out and it would be fine)

Blend until you have a consistency that suits your taste. I used the Blendtek Twister Jar for this which allows you to blend with very little moisture content.

I used a single loaf tray for this desert as the quantities are not sufficient for a twelve inch round cake tin. If you doubled all the quantities the 12 inch cake tin would be fine.

I lined the tray with baking powder which made it really easy to get the cake out when it was finished.

Pat the mixture evenly into the baking tray and put aside in the freezer.

You could wait for an hour before you completed the next step but I started straight away and it was fine.

 

Step 3

The next step is to prepare the filling. Once again I chose the Blendtek Twister Jar but a standard blender should work just as well.

In the blender add:

  • The 2 cups of soaked raw cashew nuts
  • 1 cup of melted raw virgin coconut oil (60 seconds in the microwave melted mine)
  • 3/4 cup of Arenga sugar, or coconut sugar if you do not have Arenga

Blend until it is smooth and then spoon over the top of the base. Place back in the freezer.

You definitely should wait until the mixture is set solid before you attempt to add the topping layer.

I waited for about 3 hours.

 

Step 4

The next step is to prepare the filling.

Place the two cups of blueberries in a saucepan and slowly heat with the sugar. The aim is to reduce down the liquid content and produce a rich, thick, syrupy mixture.

Once the mixture had boiled down to the right consistency I added the 3 tablespoons of coconut milk powder followed by the melted coconut oil.

I also threw in a few of the whole blueberries that I had saved. I did not put this mixture through the blender as I was trying to keep an uneven texture.

Once the mixture has cooled down smooth it over the top of the cheesecake filling and return to the freezer.

Your dairy free blueberry cheesecake should be ready in about one hour or so.

Enjoy it!! In small decadent slices!!

 
  • Dairy Free Blueberry Cheesecake GI
  • Dark Brown Coconut Sugar 2 Spoons GI
  • Blueberries on Plant GI
  • Berry Montage GI
  • Dairy Free Blueberry Cheesecake Slices GI
  • Dairy Free Blueberry Cheesecake GI
  • Dark Brown Coconut Sugar 2 Spoons GI
  • Blueberries on Plant GI
  • Berry Montage GI
  • Dairy Free Blueberry Cheesecake Slices GI

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