Lemon Blueberry “Cheesecakes” [gluten-free, vegan, paleo]

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Hi friends! I am so excited to finally share this recipe with you guys! This is by far the prettiest dessert recipe that I’ve ever created and one of the tastiest too. But wait – cheesecake without cheese? Yep, you heard me right! There is no cheese, cream cheese, or tofu in this recipe! The creaminess comes from delicious cashews and tastes SO good. Seriously, SO good.

My favorite way to make something creamy is with cashews. They have a super smooth texture when blended, and I love the subtle nutty flavor that comes along with them when added to a dish. I use raw cashews and nut milk to get that perfect, creamy texture like cheesecake. Trust me when I say you won’t be disappointed!

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These are also sweetened with only two dates and the natural sweetness from the blueberries. I am often apprehensive towards using dates as a sweeter since I feel like the flavor can be overpowering, but they are perfect for this recipe. They blend right in with the cashews leaving the perfect amount of sweetness, and frankly, I wouldn’t be able to even point out that there are dates in this recipe if I didn’t know.

These are perfect for any occasion, and the lemon and blueberry flavor just screams spring to me! Simple, easy, no-bake, and SO delicious! I can’t for you guys to try them out!

[makes 12 muffin-tin sized “cheesecakes”]

Ingredients : 

Crust

  • 1 + 3/4 cup almond flour
  • 1/4 cup creamy almond butter (the runny, drippy kind)
  • 2 tb coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

Filling 

  • 2 cups raw, sprouted cashews (preferably soaked for 2+ hours for ultimate creaminess)
  • 2/3 cup unsweetened nut milk (I used homemade walnut milk)
  • 2 medium/large dates, soaked in very hot water for at least 10 minutes (possibly add another if you like things on the sweeter side)
  • 1 tsp vanilla
  • 1/2 cup lemon juice (for me this was about 3 lemons juiced)
  • 2/3 cup fresh blueberries
  • Optional: lemon zest to garnish

Instructions : 

  1. Line a muffin pan with muffin liners.
  2. In a food processor, combine all of the ingredients for the crust and process until the mixture holds together when pressed between your fingers – this shouldn’t take long.
  3. Divide the crust mixture between the 12 muffin liners: add 2 loose tablespoons of the mixture to each muffin liner. Press down firmly with your fingers to form a solid crust. Place in the freezer to set while making the filling.
  4. In the same food processor, combine all of the ingredients for the filling EXCEPT for the blueberries. Blend until very, very smooth (this will take a few minutes, and will vary depending on how long the cashews are soaked). Reserve 1/2 cup of the filling.
  5. With the rest of the filling mixture, spoon 2 tablespoons into each muffin liner and smooth out the top. Pop them into the freezer to set.
  6. With the reserved 1/2 cup of filling, place back in the food processor with the blueberries and blend until the blueberries are fully incorporated and there are no chunks.
  7. Remove the pan from the freezer, and spoon 1-1.5 tablespoons of blueberry mixture over each cheesecake. Optional: sprinkle each cheesecake with fresh lemon zest.
  8. Pop back in the freezer for 2-3 hours(if you can wait that long!) to allow to fully set. Keep stored in the freezer.

Enjoy!

Lots of love, Worth

 

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