If you’re looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further than this no-bake blueberry cheesecake. This cake has the richness of a chocolate cake, but a delightfully fresh fruity flavor. Make sure to take lots of pictures once you’re done whipping this one up, the bright blue flavor is eye-catching!
INGREDIENTS
For the crust:
1 cup sunflower seeds
1 1/2 packed cups whole dates
1 teaspoon vanilla extract
For the cheesecake:
2 cups raw cashews, soaked for a few hours
2 cups blueberries, frozen and slightly thawed
1/2 cup maple syrup or agave nectar
1 1/2 teaspoon lemon or lime juice
1/8 teaspoon salt (optional)
PREPARATION
To make the crust:
Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.
To make the cheesecake:
Drain and rinse the cashews and throw into a food processor or a high-speed blender.
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.
Store leftovers in the freezer.
Recipe: Lucia Jaworska