No-Bake Blueberry Cheesecake

• Vegetarian

• Produce

  • 2 cups Blueberries

• Condiments

  • 1 1/2 tsp Lemon or lime juice
  • 1/2 cup Maple syrup or agave

• Nuts & Seeds

  • 2 cups Cashews, raw

• Bread & Baked Goods

  • 1 batch My raw & paleo pie crust

Found on win-winfood.com

Description

Ingredients

• 1 batch of my raw & paleo pie crust (the small batch for a 6-7” pan) or your favorite cheesecake crust
• 2 cups (300 g) raw cashews, soaked for a few hours (use my quick soaking trick if you’re in a hurry)
• 2 cups (320 g) blueberries, frozen and slightly thawed (fresh should work too, though the color of the cheesecake might not be as bright)
• ½ cup (160 g) maple syrup or agave (or honey for non-vegans)* or to taste
• 1 and ½ teaspoon lemon or lime juice
• optional: ⅛ teaspoon salt (helps bring out the sweetness)

Directions

• Prepare the crust according to the instructions and set aside.
• Drain and rinse the cashews and throw into a food processor or a high speed blender together with the rest of the ingredients.
• Blend until the mixture is completely smooth.
• Pour over the prepared crust and freeze for at least two hours.
• Let sit on the counter for about 15 minutes before slicing and serving. Be careful, the coloring power of this cheesecake is quite something :)
• Store leftovers in the freezer.**