Chef notes
I love this recipe because the ingredients are simple and fresh. It’s kept frozen which makes it refreshing for a hot summer day. Plus, the color of the wild blueberry sauce slathered on the cheesecake cannot be beat!
Technique Tip: If you’re not using a high-powered blender, such as a Vitamix, soak the cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
Ingredients
- cooking spray, for greasing
- 1 cup whole pecans
- 1 cup pitted Medjool dates
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup raw cashews
- 1/2 cup agave nectar
- 1/4 cup refined coconut oil
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- zest and juice of 1 lemon
- 1 (10-ounce) bag frozen wild blueberries
- 2 tablespoons water
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/8 teaspoon sea salt
Preparation
Make the crust:
Lightly grease a 9-inch springform pan or round cake pan with cooking spray. If using a cake pan, line the bottom with parchment paper.
In a food processor, combine the pecans, dates, vanilla and salt and process until the pecans and dates are finely chopped. Transfer the mixture to the prepared pan and press it firmly and evenly.
Make the filling:
In a blender, add the coconut milk, cashews, agave, coconut oil, vanilla, salt, and lemon juice and blend on high speed for about 2 minutes until very smooth. Stir in the lemon zest. Pour the filling on top of the crust and chill in the freezer for at least 8 hours or up to overnight until completely firm.
Make the wild blueberry sauce:
In a medium saucepan, combine the blueberries, water, sugar, lemon juice, and salt. Cook, stirring frequently, over medium heat for about 15 minutes, or until thick and saucy. Chill in the refrigerator.
To serve:
Remove the cheesecake from the freezer and release the sides of the springform pan or gently run a knife around the edges on the cake pan. Unmold or cut slices directly from the pan using a sharp knife. Top each slice with Wild Blueberry Sauce and serve. Return any leftover cheesecake to the freezer immediately.
