|11 h 20 min||0 min||12|
|2 cup||Cashew nuts, raw (filling)|
|1 whole lemon(s)||Lemon juice (filling)|
|1/2 tsp||Stevia sweetener, powder (filling)|
|6 tbsp||Coconut oil (filling)|
|1/2 tsp||Vanilla extract, pure (filling)|
|1 1/2 cup||Blueberries (filling)|
|1/2 cup||Medjool date (base)|
|1 cup||Pecans (base)|
|1/2 cup||Coconut, shredded, unsweetened (base)|
|1 dash||Stevia sweetener, powder (base)|
|1 dash||Salt (base)|
|2 tsp||Water (base)|
Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
To make the base, place the dates, pecans, shredded coconut, stevia, and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The gluten free base is ready when you can roll it into a ball that stays together.
Press the gluten free base mixture into a 7″ springform pan. Place it in the freezer and chill while you prepare the raw blueberry cheesecake filling.
To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high-speed blender or food processor and process until silky smooth.
Remove the chilled gluten free base from the freezer and top with 2/3 of the vegan cashew cream cheese and return to the freezer to set.
Add 1 cup of blueberries to the remaining raw cheesecake filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.
Before serving, defrost the raw blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.