Frozen Blueberry Cheesecake

Managing food allergies requires thoughtful planning and considerable self-discipline, but it also provides me with the opportunity to play up the aesthetics, slow down the cooking process, and revel in the magic of clean eating. I’m often drawn to raw desserts: their stunning simplicity of ingredients yet potency of flavors creates the illusion of indulgence while maintaining healthy balance.

This intoxicating frozen cheesecake is no exception: a soft blend of walnuts, almonds, and dates followed by a thick layer of lemon cashew cream and frosted blueberries offers a burst of bliss with every icy bite. 

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Raw Base: 

  • 1/4 cup organic, dry-roasted  walnuts
  • 1/4 cup organic, dry-roasted almonds
  • 1 cup organic pitted dates, soaked for at least an hour 

Cashew Cream filling: 

  • 2 cups organic raw cashews, covered in water in a sealed container for at least an hour
  • 1/2 cup fresh nut milk (recipe here) 
  • Juice and zest of 2 organic lemons
  • 2 tablespoons raw honey 
  • 1 tablespoons organic unrefined coconut oil
  • 1 teaspoon organic vanilla extract
  • 1/2 teaspoon Pink Himalayan or Celtic sea salt

Blueberry topping: 

  • 1 cup frozen organic blueberries 
  • Additional organic blueberries for topping (optional) 

Instructions:

Activate the cashews and dates by soaking them in separate sealed containers for at least an hour. Drain and rinse. 

To make the crust, blend the almonds and walnuts in a food processor until crumbly. If you’re unable to find dry-roasted nuts, roast the nuts for 10 minutes at 375 degrees and let cool completely. Add the dates and pulse until fully incorporated.

Grease a 12-inch springform pan with extra coconut oil and press the date-nut mixture evenly into the mold. Store in the freezer.

Measure out 2 cups of the pre-soaked, rinsed cashews and blend in a food processor until creamy. Add the lemon juice and zest, honey, coconut oil, vanilla extract and sea salt. Blend until the mixture is smooth and thick. Add the nut milk and blend thoroughly.

Remove the frozen springform pan from the freezer and spread the cashew cream across the surface of the date-nut base. Return to the freezer. 

Place the frozen blueberries in a bowl and warm in the microwave until soft. Blend the extracted juice and shriveled blueberries in a Nutribullet or other nutrient extractor until smooth. Pour over the cashew cream and arrange additional frozen blueberries on top of the puree. Return to the freezer and freeze for several hours. 

Release the frozen cheesecake from the springform pan and serve relatively frozen, or once feasible to cut individual slices with a knife. 

Photography/Styling by Agnieszka Kazmierczak