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a lemon blueberry cheesecake in a wide horizontal shot, pale yellow slice topped with glossy blueberry compote and lemon zest, on a white plate, on a bright counter, natural light, shallow depth of field, landscape orientation

Lemon Blueberry Cheesecake

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

Notes

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