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Lemon Blueberry Cheesecake

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups cashews soaked
  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 0.5 cup lemon juice
  • 2 tbsp lemon zest
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 1.5 cups blueberries

Method
 

  1. Blend almonds and dates into crust; press into pan.
  2. Blend cashews, lemon juice, zest, maple syrup, and coconut oil smooth.
  3. Pour filling over crust; freeze 4 hours until set.
  4. Simmer blueberries with splash of water until jammy; cool.
  5. Spoon blueberry compote over chilled cheesecake.
  6. Thaw 15 minutes before slicing.

Notes

Add a teaspoon of chia to the compote to thicken it without sugar.