Cheesecake has always been one of my favorite desserts. It tastes incredible, but it definitely does not feel incredible after eating it!
For someone who is very sensitive to dairy, I pay the price every time I eat cheesecake. It sucks! Until I came across this recipe.
I know. It sounds crazy. Cheesecake without the cheese? How is that possible?
Trust me, I had a lot of doubt too until I tried it.
Creamy, dense and satisfying in all the ways! The crust and filling is a staple for me, but I have played around with the toppings using different fruits and even dairy-free chocolate. The key is just not having something too moist as otherwise, it could wreck the density of the filling.
If you come up with something amazing, I would love to hear about it! Otherwise, enjoy this yummy blueberry topping!
Dairy-Free Cheeseless Blueberry Cheesecake
Crust
- 1 cup of dates, pitted & chopped
- 1 cup of pecans, chopped and lightly toasted
- Pinch of salt
Filling
- 2 cups of cashews, soaked and drained
- 1/2 cup water
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1/2 tbsp vanilla extract
- 1 tbsp lemon extract or more to taste
- 2 tbsp lemon juice
- Pinch of salt
Blueberry Topping
- 3 cups blueberries, divided
- 1/3 cup sugar
- 3 tsp lemon juice
- 7 Tbs water, divided
- 2 Tbs cornstarch
Directions:
- Line an 8X8 pan with parchment paper.
- Lightly toast pecans over low heat with a drizzle of oil.
- Puree together dates, pecans and sea salt until mixture is sticky but still has texture.
- Press on bottom of the pan to form the crust, then place in the freezer for 20 minutes.
- In a high-speed blender, combine all the ingredients of the filling on high until a smooth texture.
- Pour blended mixture on top of cheesecake crust.
- Heat a saucepan over low/medium heat to start the blueberry topping.
- Stir 2 cups of blueberries, sugar, lemon juice, 3 tablespoons water into the pan and bring to a boil.
- Let boil for 3-4 minutes, then add remaining 1 cup of blueberries. Stir.
- Mix 4 tablespoons water and cornstarch together. Add to blueberries and stir.
- Continue cooking until sauce thickens.
- Remove from heat and cool before adding to the topping of the cheesecake.
- Once cooled, add blueberry topping to cheesecake.
- Freeze in freezer for minimum 1 hour and remove when ready to serve.
- Best kept in the freezer over the fridge due to the texture of the cake.
XO
B