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 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.
You will need three separate lots of ingredients for your Blueberry (Dairy Free) Cheesecake.
Step 1 is to soak the cashew nuts overnight or for four hours.
Make the base. In a blender place:
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.
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:
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.
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!!
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