Blueberry Lemon Cheesecake

Blueberry Lemon Cheesecake

The Best Cheesecake You’ll Ever Have – Cheese Not Included

Are you guys on Pinterest? It’s hard not to be, right? Some can’t understand how you can spend hours on end “pinning”. But, it’s addicting! I spend a good amount of time on Pinterest. In a weird way, it’s almost therapeutic. I tend to spend more time pinning when the weather is gloomy and rainy. Just as I would with a favorite magazine or book, I grab my iPad, a nice warm cup of coffee and click open Pinterest. Spending hours looking through recipes, home decor, fashion and style, crafting inspiration, it’s really a lifestyle bloggers paradise.

If your on Pinterest, and don’t follow me yet, you’ll find I pin a lot of “recipes to paleoize”. I like to call it pinspiration (I should coin this). Of course, every recipe I see on Pinterest looks so delicious, but the let down is once I look at the ingredients and discover its packed with processed this and artificial that. Have you ever searched cheesecake on Pinterest? The pins are endless! It’s kind of overwhelming. Chocolate, Strawberry, Salted Caramel… Mmm the paleo possibilities! SIDENOTE: If you ever have an intense sugar craving, I suggest searching the dessert pins and watch your craving vanish. Sounds silly, but it works! Or, search fitness inspiration and instantly your mind is refocused on bikini mode from all the hard, fit bodies. Who would want a whole cheesecake now? Not I. It’s funny because nutrition analysts say a craving only lasts 2-3 minutes. If that’s the case, good thing I can spend 2-3 hours look at amazing recipes. But hey, whatever ya gotta do to kick the craving. #pinforhealth 

I don’t have many memories of eating cheesecake that was out of this world. I mean, sure. There’s what, over 100 or so cheesecake variations at the Cheesecake Factory. And that was impressive for like a minute, until you tasted one of the them and went straight into a sugar coma. #instantdiabetes But beyond that, I think cheesecake has a good rep, but little proof backing it up.Blueberry Lemon Cheesecake

It’s pretty amazing whenever I can make something that is NO BAKE. I don’t mind baking, but if I can cut out the time and heating up my house… BONUS! I have no complaints. I’m not trying to sell you on this recipe, but its probably the best cheesecake I’ve ever had. Seriously! The natural sweetness of the Meyer lemons, with the creaminess of cheese (aka cashews), makes for a perfect, RICH dessert. There is very little sugar, but just enough that it satisfies your sweet-tooth. Yes, I did say very little sugar! Personally, I would definitely take this dairy-free version over any massive red velvet Costco cheesecake, but you be the judge. 

Simply Enjoy!

To follow more of my recipes and ideas, check out my Pinterest! 

Blueberry Lemon Cheesecake
Serves 6
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Crust
  1. 1/2 cup pecans
  2. 1/2 cup almonds
  3. 10 dates, pitted
Cheesecake
  1. 2 cups of raw cashews, soaked for 3 hours
  2. 2 tablespoons coconut oil
  3. 1/2 cup coconut milk
  4. 3 tablespoons of honey
  5. 3 meyer lemons, juiced
  6. 1/2 teaspoon salt
Topping
  1. 2 teaspoon lemon zest shavings
  2. 2 cups blueberries, washed
  3. 2/3 cup water
  4. 1 teaspoon lemon juice
Instructions
  1. Place cashews in a bowl of room temperature water and soak for 3 hours.
Crust
  1. In a food processor, chop almonds and pecans. Then add in dates (pits removed) and process with the nuts until mixture is tacky.
  2. Fill individual cheesecake containers and press down to form a flat crust.
Cheesecake
  1. Drain cashews and gently dab dry with a paper towel. Place cashews and coconut oil in processor and mix until creamy.
  2. Next, place cashew mixture and mix in coconut milk, honey, lemon juice and salt.
  3. Pour mixture on top of crust and freeze over night.
Topping
  1. Bring blueberries water and lemon juice to a boil, then reduce to simmer.
  2. Simmer, mash and stir blueberries for about 30 minutes.
  3. Let the sauce cool, then drizzle over cheesecake.
  4. Before serving, sprinkle lemon shavings on top of cheesecake.
  5. optional: add chocolate lattice
Notes
  1. I like to use individual containers to avoid having a lot of left over sweets around the house. But, you can make one large cheesecake in a springform pan. Just follow steps as is, and use your pan of choice.
Storage
  1. Before serving, let cheesecake(s) sit out for 15 minutes or so to "thaw".
Tips
  1. This dessert is very simple but I love it because you can make all of it ahead of time and then piece together the day of. Store the cheesecakes in the freezer and the blueberry sauce in the refrigerator.
Jamie Danno http://www.jamiedanno.com/

 

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One comment

  1. kim says:

    Dang it, Jamie! Mouth-watering AND healthy! You go girl. Can’t wait to try this, along with all the many other incredible recipes you are sharing. Whoop whoop – and a happy birthday to Mr. Karl!!

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