Blueberry Cheesecake

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Try making this paleo blueberry cheesecake as your next dessert option! Blueberries are known to boost the immune system, improve digestion, and reduce high blood pressure. They are rich in antioxidants, Vitamin C, Vitamin K, and manganese! Adding pecans and cashews to this recipe will provide you with a good source of protein, healthy fats, and fiber. Cinnamon reduces the risk of cancer, supports healthy blood sugar levels, and is a powerhouse antioxidant. Chia seeds contain vital nutrients, are great for the heart, and are a superfood for the brain. Enjoy!

Ingredients:

Crust:

  • ½ cup almond flour

  • ½ cup pecans

  • 2 dates, pitted

  • 2 tbsp coconut oil

  • 1 tsp ground cinnamon

  • ¼ tsp sea salt

 Cheesecake Layer:

  • 2 cups cashews, raw and soaked in cold water overnight

  • ½ cup coconut milk

  • ¼ cup coconut oil, melted and cooled

  • ⅓ cup maple syrup

  • 2 tbsp lemon juice

  • 1 tbsp vanilla extract

Blueberry Layer:

  • 1 cup fresh blueberries

  • 1 tbsp lemon juice

  • 1 tbsp chia seeds

Instructions:

1) With coconut oil, grease a 6-inch springform pan and set aside.

2) Combine pecans, almond flour, dates, coconut oil, cinnamon, and sea salt in a food processor until well-combined into a sticky dough. Make sure not to over process.

3) Once crust is made, press it evenly along the bottom of the pan.

4) Use the same food processor to combine all ingredients needed for the cheesecake layer, aside from the blueberry layer.

5) Once the mixture is creamy, pour ⅔ of it into the pan over the crust. Smooth out the top and place in the freezer for 45-60 minutes until top layer is firm.

6) Clean the food processor and add in ingredients for blueberry layer. Blend until completely smooth and pour over the cheesecake layer. Place back into the freezer.

7) Leave cheesecake in the freezer for 3-5 hours before serving. Enjoy!