🫐🍮 No-Bake Blueberry Cheesecake | Gluten Free Vegan #fallintoshorts Day 13

No gluten, no dairy, no refined sugar — just creamy, dreamy, blueberry cheesecake perfection.

Equipment: 6” springform pan or cake ring with bottom wrapped in foil

INGREDIENTS

Crust:

-1/2c pecans

-1/2c almond flour

-4 medjool dates, pitted

-1 tbsp coconut oil, melted

-pinch of sea salt

Filling:

-1 1/2 cups cashews, soaked overnight then drained & rinsed

-1 cup coconut cream (from top of a can of full fat coconut milk that has been chilled overnight)

-1/2 cup maple syrup

-zest & juice of 1 medium lemon

-2 tsp vanilla

-pinch of sea salt

Jam:

-1 1/2 cups frozen blueberries

-1-2 tbsp maple syrup, to taste

INSTRUCTIONS

Crust:

-combine all in food processor & pulse until pecans & dates are broken up & it starts to stick together

-transfer to your 6” pan, and press flat

Filling:

-drain & rinse the cashews

-combine filling ingredients in a high speed blender

-blend for 2-3 minutes until smooth

-pour over crust & spread evenly

-place in freezer for 3 hours to set

Topping:

-combine blueberries & maple syrup in a small sauce pot

-bring to a gentle simmer & cook for 5 minutes, stirring occasionally

-remove from heat & let cool

-optional: blend it smooth

-raw: to keep this a fully raw cheesecake, simply blend together blueberries & maple syrup

TO SERVE:

-transfer cheesecake to fridge several hours to thaw before serving, or let sit at room temperature for 20-30 minutes.

-remove cheesecake from pan & slice

-top with blueberry sauce

-enjoy!

-store in freezer, and let sit 20-30 minutes at room temp before serving

watch the short here: https://youtube.com/shorts/yR2XrFqHQFs

full step-by-step lemon cheesecake recipe here: https://youtu.be/oF7i2gK0ht8

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