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Blueberry Lavender Cheesecake

colorfulsuperfoodie
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. This recipe is made without any dairy, gluten, grains, or refined sugars which makes it a healthier dessert option to enjoy. Not only is this cheesecake delicious but it looks so beautiful and will be the showstopper at any friend/family gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Freeze time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10 slices

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!
Keyword blueberry, coconut butter, coconut oil, dairy free cheesecake, dates, Gluten free, lavender, no bake cheesecake, refined sugar-free, vegan cheesecake