Blueberry Lemon Cheesecake (Non-Dairy)
Prep Time
20 minutes
Prep Notes
BLUEBERRY LEMON "CHEESECAKE" No-Bake Dairy-free deliciousness! This is a healthy vegetarian version of your classic cheese cake. Blueberries are one of the best anti-inflammatory foods around. And instead of using dairy which can be inflammatory, we use cashews and coconut milk to make a creamy, and oh so pleasing, filling. A great way to have a sweet treat while still #AgingBackwards! …NOTE: I made a 1/2 batch for my Cooking with Evey class (see cooking video here). 1/2 batch makes 1 dozen tartlet-sized cheesecakes.
Like videos? You can find me cooking this recipe on my YouTube channel using this link: https://youtu.be/pFoV48HBZuI
Cooking Time
0 minutes
Yields
6 muffin sized or 2 dozen tiny bites cheesecakes
Ingredients
Ingredients for the crust
- 1/2 cup dry nuts (pecans or almonds would work)
- 1/2 cup dates
- 2 tablespoons shredded coconut
- 1 teaspoon cinnamon
Ingredients for the filling
- 2 cups raw cashews (soaked in warm water for 20 minutes or more)
- 1 lemon, juiced (about 4 Tbsp)
- Zest from one lemon
- 1 Tbsp honey (use maple syrup for Vegan version)
- 1/2 cup coconut cream (canned)
- 1 package blueberries, or blackberries, or strawberries, reserve 2 dozen berries for a topping (you can also use 8 medium strawberries, and garnish with blueberries)
Directions
- In a food processor blend crust ingredients until finely chopped and sticky. It might help to coarsely chop the dates before putting in processor. Press the crust into the bottom of the muffin pans. (For small tartlets, about 1 rounded tsp for each. Use the back of your spoon to press it down.)
- Drain soaked cashews, disard water, and blend in a food processor or high-speed blender with lemon juice, lemon zest, honey, berries, and coconut cream. (Add strawberries for holiday variation and blend until smooth and pink!)
- Scoop filling from the blender and place evenly on top of the crust. (For small tartlets, about 1 tbsp for each.)
- Place in the refrigerator or freezer for at least 1 hour. Store in a air-tight container for 2-3 days in the refrigerator or 1-2 weeks in the freezer.
- Note: You can eat the cheesecakes frozen or let thaw for 30 minutes before serving.
Notes
This is a good option for dessert, especially if you use strawberries in the filling in place of the blackberries and top with blueberries!
