Dairy Free Blueberry Cheese Cake

Cashews make this cake dairy free. It is so creamy and delicious that you won't miss the cheese!
Dish Type: desserts Lifestyle: dairy free, gluten free, paleo, vegan, vegetarian


2 cups raw cashews, soaked overnight

1 tbsp lemon juice

½ cup coconut milk

2 tbsp organic honey

1 cup blueberries, fresh or frozen

1 cup dry pitted dates, soaked overnight

½ cup raw almonds


Line a round pan with parchment paper and set aside.

Make the crust first - place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.

Spread the mixture into the pan and press it to evenly arrange.

Drain the cashews and place them in the food processor along with the lemon juice, coconut milk, blueberries and raw honey.

Process to obtain a smooth cream.

Pour the cashew mixture in the pan on top of the crust, and spread evenly.

Cover the cheese cake and freeze for at least 3 hours.

For serving, let it stay at the room temperature for 15 mins until it can be cut easily. Top with fresh blueberries and serve.