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Blueberry Lemon Cheesecake w/Blueberry Chia Jam

B is for badass blueberry! Whether fresh, dried or in powdered form, this little fruit is so nutrient-dense and is known as one of the highest antioxidant foods in the world. It’s no wonder that we love them mixed in our morning yogurt, granola, pancakes, and muffins.

I had a nice tub of freeze-dried blueberry powder from Super Sprouts and wanted to get creative and go beyond adding it to my smoothie. So… dessert it was… and in the form of a cheesecake!

But if you’re like me and are cutting back on milk products (or you’re lactose intolerant), but absolutely love the richness of a no-bake cheesecake, then I’ve got you covered with this pretty little dish.

This dairy-free blueberry “cheesecake” is creamy, dreamy, tangy, and full of flavor. It’s made of blending soaked cashews, coconut milk, lemon juice, pure maple syrup or honey, vanilla, and blueberry powder to get this deliciously thick, velvety lilac-hued cream. Topped with even more love with a blueberry-chia jam, fresh blueberries, edible flowers, and toasted coconut chips.

It’s just enough to satisfy your sweet tooth cravings. Happy indulgence! xoxo

Inspired and adapted from:
Linda @ callmecupcake.com

Blueberry Lemon Cheesecake w/Blueberry Chia Jam (Raw, Vegan, Gluten-free)

Created by on November 9, 2017

This cheesecake is raw, vegan, and gluten-free. Makes 1 small cheesecake (15 cm/6 inches). Double up the recipe for a larger size.

  • Prep Time: 30m
  • Total Time: 4h

Ingredients

For the crust

  • 3-4 medjool dates, pitted
  • 1 c raw pecans
  • 1/2 c almond meal
  • 1/2 tsp. coconut oil, melted*
  • zest of lemon
  • pinch of salt

For the cream filling

  • 1 c raw cashews, soaked in water overnight**
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. coconut oil, melted
  • 1/2 c full fat coconut milk
  • 2 tbsp. pure maple syrup
  • 1/2 tsp. vanilla bean paste
  • 1/4 c blueberry powder

For the chia jam topping

  • 2 tbsp. chia seeds
  • 1/4 c water
  • 2 tbsp. pure maple syrup
  • 2 tsp. blueberry powder
  • 1 tsp. lemon juice

Notes

  • *use refined coconut oil if you don't want a strong coconut flavor.
  • ** prepare the cashews by soaking them in a bowl of fresh water the night before. When ready to use, drain, rinse with fresh water, and set aside.

Instructions

  1. Spray or coat a springform pan with coconut oil and set aside.
  2. Prepare the chia jam by mixing all topping ingredients together in a small bowl, then cover and set aside in the fridge.
  3. In a food processor, add the pecans and pulse a few times until they\'re finely chopped. Add the rest of the crust ingredients and pulse until it all comes together. Don\'t over process so you have some crunchy pieces. If the dough is too sticky, add some more almond meal.
  4. Press the mixture evenly into the pan and place it in the freezer while you prepare the filling.
  5. In a high-powered blender, combine all the filling ingredients except for the lemon juice. Blend the mixture really well until it\'s as smooth and creamy as possible, making sure to scrape down the sides in between. Lastly, add the lemon juice and pulse a couple more times.
  6. Pour the filling into the prepared crust, smooth out the top and tap the pan a few times to release any air bubbles. Cover with plastic wrap and place in the freezer to set for at least 4 hours to overnight.
  7. When ready to serve, release the cake from the pan and spread the chia jam on top. Garnish with fresh blueberries, toasted coconut chips, and edible flowers.
  8. Let the cake thaw at room temperature for about 10 minutes before slicing and serving.
Source: Roya Tarzaban

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