Raw Blueberry Cheesecake

This is the ultimate healthy indulgence!  I’ve always loved cheesecake, but didn’t always love the way it made me feel after eating it.  This healthy substitute is the perfect addition to your summer BBQs and get-togethers.

CRUST INGREDIENTS:

1 cup dried shredded coconut

1 cup pecans (soaked overnight in water)

pinch of Celtic sea salt

2-4 drops liquid stevia

CHEESECAKE INGREDIENTS:

2 cups cashews (soaked for 4-6 hours in water)

1/2 cup agave nectar or raw honey

2 Tbsp lime juice

dash of vanilla

pinch of Celtic sea salt

TOPPING INGREDIENTS:

1 1/2 cups blueberries

2 Tbsp agave nectar or raw honey

Fresh berries for garnish

DIRECTIONS:

1. In a food processor, process the coconut until fine.  Add the remaining crust ingredients and process to a sticky consistency.  Press the mixture into the bottom of a 8-9″ pie pan.

2.  Place the crust in freezer to set while you make the filling.

3.  Place all the filling ingredients into a blender or Vita-mix and blend until smooth.  Pour the filling into the crust and freeze until set.

4.  Place the topping ingredients into a blender or Vita-mix and blend.  Top the cake with a layer of the filling and freeze (or you can drizzle with the topping right before serving).

5.  Top the cheesecake with fresh berries before serving.

8-10 servings

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