Blueberry Cheesecake – Dairy Free

Thanks to Meg from My Wholefood Romance for creating this yummy dairy free blueberry cheesecake.

For the base:
1 1/2 cups rolled oats
1/2 cup dessicated coconut, or flakes blitzed up in the blender
1/2 cup almonds
5 tbs coconut oil, melted
2 tbs maple syrup or honey
1 tbs almond or nut butter
1 tbs chia seeds soaked in a cup in 3 tbs water for 5-10 minutes

For the cheesecake:
2 heaped cups blueberries (I used frozen)
1 1/2 cups raw, unsalted cashews
1/4 cup freshly squeezed lemon juice
2 tbs maple syrup or honey
1/2 tsp pure vanilla
4 tbs coconut oil, melted
zest from 1/2 a lemon

Preheat oven to 180 degrees Celsius.
In a blender or food processor, blitz up the oats until they are like breadcrumbs. Transfer to a food processor and add coconut and almonds. Pulse to combine and break down the almonds a bit. Add all other base ingredients except the chia and pulse to combine.
Give the chia a good stir, it should be a gloompy mess by now. Add in about half of your chia to the mix and process to combine. Press the mix together, you want it to hold together quite well when you do this. If it doesn’t, add the rest of the chia and combine.

Grease your tin with a little coconut oil. Press your base into your chosen tin. I recommend using a spring form tin. If you want to make them cupcake size, you will need to press the base into patty pans.

Pop your base into the oven, and bake for about 20 minutes, or until the top is golden. Remove from the oven and allow to cool.

For the cheesecake, if you have time, soak your cashew for 2-4 hours. Rinse well and drain. If you don’t have time, add the cashews to a dry blender, and blitz to a fine powder.
Add all ingredients except the lemon zest to a blender and blend until as smooth as possible, stopping to scrape down the sides a couple of times. As the blueberries melt, this will become easier, so take your time.

Pour the mix over the base, and pop into the fridge to set for a couple of hours. When you are ready to serve, add a few extra berries, and a generous dusting of lemon zest.

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