Vegan Blueberry Lime Cheesecake
4 Medjool Dates
1 cup Macadamia Nuts (raw, unsalted)
pinch of Salt
2 cups Coconut Cream
⅔ of a cup Cashews (soaked in water for 10-15 minutes)
4 tablespoons Fresh Lime Juice
2 tablespoons Maple Syrup
2 Medjool Dates
1 cup fresh Blueberries
1 teaspoon Lime Zest
½ cup fresh Blueberries
Line a 7 inch springform with parchment paper.
Place macadamia nuts, 4 dates and pinch of salt in food processor and pulse until a sticky mass forms.
Press macadamia crust into bottom of springform and half way up the sides using fingers. place in freezer while you prepare the filling.
Put coconut cream, cashews, lime juice, and maple syrup in a food processor. Pulse and process until mixture is smooth.
Remove springform from freezer and pour lemon cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10 minutes).
Place blueberries and 2 dates in a food processor. Pulse again until smooth
Carefully spread blueberry topping over filling in the springform.
Place in refrigerator for at least 4 hours or overnight until filling is firm.
When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest.