INGREDIENTS
Crust:
- 3/4 cup walnuts
- 1/2 cup almonds
- 1 cup medjool dates
- 1/2 tsp ground vanilla beans or extract
- Pinch of Himalayan pink salt
- Splash of water if needed to help blend
Cheesecake Layer Ingredients:
- 2 1/4 cup raw cashews soaked
- 1/4 to 1/3 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/4 cup lime juice
- 1/3 cup coconut oil melted
- 1 tsp lime zest + more for garnish
- 1 cup blueberries + more for garnish
INSTRUCTION
To make the crust:
- Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
- The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
- Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
- Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
- Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
- Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.
SOURCE : prettypies.com
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