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No Bake Blueberry Lime Cheesecake

No Bake Blueberry Lime Cheesecake
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No Bake Blueberry Lime Cheesecake is a creamy vegan dessert with a nutty date crust, silky cashew lime filling, and a juicy blueberry swirl. It is dairy free, egg free, and gluten free friendly, with a bright citrus flavor that is lovely for make ahead desserts, summer meals, or a chilled sweet treat after dinner

Ingredients

Scale
  • Crust
  • 1 cup almonds, walnuts, or pecans
  • 1 cup pitted dates, softened in warm water if dry
  • 2 tablespoons shredded coconut, optional
  • Pinch of salt

Lime Cheesecake Filling

  • 2 cups raw cashews, soaked 4 hours or quick soaked in hot water for 20 mins
  • 1 can full fat coconut milk, 400 mL
  • 1/3 cup coconut oil, melted
  • 1/3 to 1/2 cup maple syrup
  • Zest of 2 limes
  • 1/3 cup fresh lime juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Blueberry Swirl

  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon maple syrup
  • 1 teaspoon lime juice

Instructions

  1. Make the crust: Add almonds, dates, shredded coconut, and salt to a food processor. Pulse until the mixture forms a sticky dough that holds together when pressed.
  2. Press and chill: Line an 8 inch springform pan with parchment. Press the crust firmly into the bottom in an even layer, then chill while you make the filling.
  3. Cook the blueberry swirl: Add blueberries, maple syrup, and lime juice to a small pot over medium heat. Cook for 5 to 7 mins, stirring often, until the berries burst and the mixture looks juicy and slightly thickened, then cool completely.
  4. Blend the filling: Drain the soaked cashews well. Blend cashews, coconut milk, coconut oil, maple syrup, lime zest, lime juice, vanilla, and salt in a high speed blender until completely silky, scraping down the sides as needed.
  5. Assemble the cheesecake: Pour the lime filling over the chilled crust and smooth the top. Dollop the cooled blueberry mixture over the filling, then drag a skewer or knife through it to make a swirl.
  6. Freeze and slice: Freeze for 4 to 6 hours, or until firm. Move to the fridge for 30 to 40 mins before slicing so the texture turns creamy and the slices cut cleanly.

Notes

Soak the cashews well for the smoothest filling. Cool the blueberry swirl before adding it, or it can melt into the lime layer instead of holding pretty ribbons. Store covered in the fridge for up to 4 days, or freeze for up to 2 months and thaw slices in the fridge before serving.

Nutrition

Keywords: blueberry lime cheesecake

Find it online: https://thesavorymama.com/no-bake-blueberry-lime-cheesecake/