NO-BAKE LAYERED BLUEBERRY CHEESECAKE #glutenfree #cheesecake #diet #paleo #keto

This No-Bake Layered Blueberry Cheesecake is a wonderful and simple to-make Paleo-accommodating + vegetarian cheesecake made with drenched cashews! The cheesecake layers are delectably smooth and velvety with a tart, fruity garnish.

Taking a gander at the photos of this no-heat layered blueberry cheesecake makes me genuinely jubilant inside! Is it true that she isn't a stunner?!

I'm almost certain no-heat, crude veggie lover cheesecakes are my new most loved thing. The relationship started when I understood how delightful and photogenic they can be subsequent to capturing this raspberry one for my companion Monica over at The Movement Menu, and afterward this citrus-bested lemon cheesecake shocker.

I think this blueberry form is my most loved however – up until now, in any event :) not exclusively is it sooo beautiful with those layers, yet it tastes ludicrously great.

Also try our recipe : KETO LEMON POSSET #diet #keto #healthyrecipes #paleo #glutenfree

Ingredients :

For the crust

½ cup raw pecans
½ cup almond flour
2 pitted dates
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon kosher salt

For the cheesecake

2 cups raw cashews soaked in cold water for at least four hours or preferably overnight (see Notes)
½ cup canned coconut milk shaken
¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
¼ cup freeze-dried blueberries

For the blueberry layer

1 cup fresh or frozen blueberries thawed, if frozen
1 tablespoon fresh lemon juice
1 tablespoon chia seeds

Instructions :

Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

Source : bit.ly/2WR7ed0