Ingredients
Scale
- 1 1/2 cups almonds, pitted 🥜
- 1 cup Medjool dates, pitted 🍑
- 2 tbsp cacao powder or cocoa nibs 🍫
- 2 cups raw cashews, soaked 4 hours 🥜
- 1/2 cup coconut cream (thick part) 🥥
- 1/3 cup maple syrup or agave 🍯
- 3 tbsp coconut oil, melted 🥥
- Juice and zest of 1 lemon 🍋
- 1 tsp vanilla extract 🌿
- Pinch of sea salt 🧂
- 2 cups fresh or frozen blueberries 🫐
- 2 tbsp extra maple syrup for blueberry swirl 🍯
- Fresh blueberries and edible rose petals or chocolate shavings for garnish 🌸🍫
Instructions
- Soak the cashews in hot water for at least 4 hours (or overnight), then drain and rinse.
- Prepare an 8-inch (20 cm) springform pan: line the base with parchment paper and lightly oil the sides.
- Make the crust: in a food processor, pulse the almonds until coarsely ground, add dates and cacao, then process until mixture sticks when pressed. Press evenly into the bottom of the prepared pan to form a compact crust.
- Make the blueberry swirl: in a blender, combine 1 cup of blueberries with 2 tbsp maple syrup and 1 tsp lemon juice; blend until smooth. Set aside.
- Prepare the cheesecake filling: in a high-speed blender combine soaked cashews, coconut cream, 1/3 cup maple syrup, melted coconut oil, lemon juice and zest, vanilla and a pinch of salt. Blend until perfectly smooth and silky, scraping down sides as needed.
- Pour half of the cashew filling over the crust and smooth the top. Spoon half of the blueberry purée over the filling in dollops. Pour the remaining cashew filling and smooth.
- Using a skewer or knife, gently swirl the remaining blueberry purée through the top layer to create a marbled effect. Scatter the remaining whole blueberries on top if desired.
- Chill in the freezer for at least 4 hours (or in the refrigerator for 8–10 hours) until firm. For cleaner slices, freeze solid then thaw 10–15 minutes before serving.
- Carefully remove the cheesecake from the pan. Garnish with fresh blueberries, edible rose petals and chocolate shavings for a romantic touch. Slice and serve chilled.
- Store leftovers covered in the fridge for up to 3 days or in the freezer for up to 1 month.