Blueberry Lavender Cheesecake
When the flowers start to bloom and the weather gets warmer during Spring, I love making fruity floral desserts like this Blueberry Lavender Cheesecake. This recipe requires no baking and is really easy to whip up. The flavor notes of the sweet juicy blueberries pair so well the floral notes from dried lavender. Not only is this cheesecake delicious but it looks so beautiful and will be the showstopper at any friend/family gathering.
Why you will love this Blueberry Lavender Cheesecake
- It’s no bake and can be easily made with a food processor.
- It’s made with healthier real food ingredients that will leave you feeling nourished.
- It is a fantastic dessert for the spring and summer months and will definitely impress.
- This recipe is gluten free, paleo, and vegan friendly.
- You can store the cheesecake in the freezer for a while before serving so it can be made ahead of time.
- It is made with real blueberries and dried lavender to make the most authentic flavors without anything artificial.
- It is so colorful and stunning to look at.
What you will need
Raw Cashews – When you soak raw cashews and then strain the water and blend them, it makes a delightful cashew cream that is perfect for a good cheesecake texture.
DF Plain Cream Cheese – There are many delicious dairy free cream cheese options out there and this gives the cheesecake a nice flavor and adds to the creamy texture.
Coconut Butter – Using coconut butter in a cheesecake makes it so rich and delicious! It also makes the cheesecake set when chilled. My favorite brand to use is Artisana because it is raw, organic, and great quaility.
Blueberries – You can use fresh or frozen for the cheesecake filling. I recommend using frozen blueberries that have been thawed out because they are more juicy and give the cheesecake a more pretty purple color. I like to top the cheesecake with fresh blueberries as well.
Dried Lavender – We will add some dried lavender to the cheesecake filling to give it a nice flavor note. You can also use some to decorate the top of the cheesecake.
Coconut Cream – This adds some healthy fats and more of a creamy texture.
Powdered Monk Fruit – I like to sweeten the cheesecake with powdered monk fruit for a lower sugar option. You can also substitute with maple syrup instead.
Coconut Oil – We will use a little coconut oil in the crust to help bind the ingredients. coconut oil is rich in brain boosting healthy fats and supports a healthy microbiome. I also use the coconut oil from the brand Artisana.
Dates – Will will soak and blend up some dates for the crust of the cheesecake.
Almonds – Almonds are rich in nutrients and add a nice crunchy texture to the crust.
Almond Flour – Using a little almond flour helps to keep the crust ingredients together.
Blueberry Jam – I definitely recommend topping the cheesecake with some blueberry jam or compote for a fun texture and flavor!
How to make the blueberry lavender cheesecake
First, soak the dates and cashews in hot water. Let the dates soak for at least 30 minutes and the cashews a couple hours. Pat dry the dates that have been soaking in hot water and then add them to a food processor along with the almond slices, almond flour, and melted coconut oil. Process until a dough like consistency forms. Then, add the date mixture to the bottom of a parchment paper lined cheesecake spring pan and spread the crust out evenly and set aside.
Next, drain the soaked cashews and pat them with a towel to help get rid of excess water. Add the cashews into a food processor or blender along with the melted coconut butter, coconut cream, and dairy free cream cheese. Blend on high for a couple minutes until a creamy consistency forms and the cashews are creamed. Add in the powdered monk fruit or maple syrup, 1 cup blueberries, and 1-2 teaspoons dried lavender(that has been soaked in a little hot water which brings out the flavor). Blend again on high for another 1-2 minutes.
Then, pour the cheesecake mixture into the spring pan and spread out evenly. Cover the top of the pan and place in the freezer for 4 hours or overnight to set. Once the cheesecake is frozen and set, take it out of the freezer and carefully take it out of the spring pan. Place the cheesecake in the fridge for at least an hour to thaw out. Top the cheesecake with blueberry jam or compote, fresh blueberries, and dried lavender. Serve and enjoy!
Other recipes you will enjoy
Blueberry Lavender Cheesecake
Equipment
- 1 Food Processor
- cheesecake spring pan
- Parchment paper
Ingredients
For the cheesecake
- 2 cups raw cashews(soaked in hot water for at least an hour)
- 8 oz dairy free cream cheese(room temp)
- 1 cup Blueberries (preferably frozen one that have been thawed)
- 1 cup powdered monk fruit or maple syrup
- 1/3 cup Artisana coconut butter(melted)
- 1/4 cup coconut cream
- 1-2 tsp edible dried lavender(that has been soaked in hot water)
For the crust
- 1 1/2 cups pitted Medjool dates(soaked in hot water for 30 minutes)
- 1/2 cup sliced almonds
- 2 tbsp Artisana coconut oil(melted)
- 1/2 cup almond flour
For the toppings
- 1 cup blueberry compote or jam
- 1 cup fresh blueberries
- Sprinkle of dried lavender
Instructions
- First pat dry the dates that have been soaking in hot water. Add the dates, almond slices, almond flour, and melted coconut oil to a food processor. Process until a dough like consistency forms
- Add the date mixture to the bottom of a parchment paper lined cheesecake spring pan. Spread the crust out evenly and set aside.
- Drain the soaked cashews and pat them with a towel to help get rid of excess water. Add the cashews into a food processor or blender.
- Add in the melted coconut butter, coconut cream, and dairy free cream cheese. Blend on high for a couple minutes until a creamy consistency forms and the cashews are creamed.
- Add in the powdered monk fruit or maple syrup, 1 cup blueberries, and 1-2 teaspoons dried lavender. Blend again on high for another 1-2 minutes.
- Pour the cheesecake mixture into the spring pan and spread out evenly.
- cover the top of the pan and place in the freezer for 4 hours or overnight.
- Take the cheesecake out of the freezer and carefully take it out of the spring pan. Place the cheesecake in the fridge for at least an hour to thaw out.
- Top the cheesecake with blueberry jam or compote, fresh blueberries, and dried lavender. Serve and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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