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Blueberry Lavender Cheesecake with Muscat Grape
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Blueberry Lavender Cheesecake

This raw cheesecake dessert is made with an oaty-almond base, with layers of cashew cream cheese, and blueberry lavendar. It's sweet, creamy, chilled, and heavenly. Cut into slices and share with your loved ones.
Course Dessert, Sweets
Cuisine gluten-free, no-bake, refined-sugar free, soy-free
Prep Time 1 hour
Rest time 4 hours
Total Time 5 hours
Servings 12 people
Calories 289kcal
Author Hannah Sunderani

Ingredients

  • 1 cup almonds
  • 1 cup gluten-free oats
  • 5 medjool dates pits removed
  • 4 tsp coconut oil
  • 1/2 tsp sea salt
  • pinch cinnamon
  • 1 1/2 cup cashews soaked overnight, and strained
  • 1 cup coconut milk
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tsp dried lavender
  • pinch sea salt
  • 1/4 cup frozen blueberries
  • 1 cup blueberries for topping
US Customary - Metric

Instructions

  • In a food processor add almonds, oats, dates, coconut oil, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed, approx. 7-10 minutes.
  • Transfer crust to a non stick cake pan with removable bottom. (I used a 12x7 inches rectangular cake pan. A smaller pan will work; yielding a higher cake). Press down to make even crust layer.
  • In a blender add soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, dried lavender and salt. Blend until smooth. Pour 1/2 the cashew cream filling over the crust, reserving the second half for later. Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approx. 2 hours.
  • Add bluebrries to blender and with remaining 1/2 cashew cream cheese and blend until smooth.
  • Pour bluebrry cream filling over frozen cheesecake for the final layer. Gently bang the spring form pan against work surface a few times to release any bubbles.
  • Slice blueberries in half (or keep them whole), and decorate the top of the cake with grapes. Freeze cheesecake until frozen, approx. 2 hours.
  • When ready to serve, remove cake from the freezer and let thaw 20 mins. Use a sharp knife to slice into 12 slices, for optimal taste let the individual slices sit for another 1o mins before serving.

Notes

This Blueberry Lavender Cheesecake will keep in freezer for up to three weeks, but best served when fresh (2-3 days after making).
Nutrtional information is a rough estimate.
 

Nutrition

Calories: 289kcal | Carbohydrates: 27g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Sodium: 103mg | Potassium: 350mg | Fiber: 4g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg