Blueberry Lime Cheesecake (Vegan/GF/Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries
  • 1 tsp Lime
  • 1 cup Medjool dates

• Condiments

  • 1/4 cup Honey or maple syrup
  • 1/4 cup Lime juice

• Baking & Spices

  • 1 Pinch Himalayan pink salt
  • 1/2 tsp Vanilla beans, ground
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 2 1/4 cup Cashews, raw
  • 3/4 cup Walnuts

• Liquids

  • 1 Splash Water

Found on prettypies.com

Description

Directions

• Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment lined 7 sprinform pan.
• The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
• Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
• Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
• 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.