Recipe: Blueberry Cheesecake
 
 
Dairy-free, date-sweetened, GAPS legal cheesecake.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 4 cups of Cashew Nut Yogurt
  • 1-1/2 cups of crispy pecans
  • 32 dates or 1 cup, divided use, peeled and pitted
  • ½ cup coconut oil
  • ¼ cup lemon juice
  • 24 ounces of blueberries
  • 1 cup water
  • 8 Tablespoons honey, divided use
  • coconut cream from one can of Natural Value full coconut milk
Instructions
  1. Prepare Cashew Nut Yogurt (see recipe at Delicious Obsessions, link above).
  2. Place can of coconut milk in the refrigerator so that the coconut cream can harden.
  3. Line 9" springform pan with parchment paper.
  4. Pulse ½ cup of dates and 1-1/2 cups crispy pecans in a food processor.
  5. Press into the bottom of the springform pan.
  6. Cover and refrigerate until needed.
  7. Prepare Blueberry filling, place 24 ounces of blueberries and remaining ½ cup of dates into a pan with 1 cup water.
  8. Bring to a boil and simmer for twenty minutes or until reduced to a thick jam-like consistency.
  9. Place in blender and blend until smooth. You may need to blend and stir frequently until the mixture is completely smooth.
  10. Allow to cool completely.
  11. Place cashew nut yogurt in a bowl, add 4 tablespoons lemon juice and mix.
  12. Using a mixer or whisk, drizzle in melted room temperature coconut oil and blend thoroughly.
  13. Pour 2-1/2 cups of cashew nut yogurt into the springform pan on top of the crust.
  14. Place in freezer for two hours or until layer is solid.
  15. Whisk 3 tablespoons of blueberry filling into remaining cashew nut yogurt to make the purple layer.
  16. If you need to make blueberry honey sauce for people who need their dessert really sweet, set aside 3 tablespoons of the blueberry filling
  17. When bottom layer in freezer is solid, carefully spread blueberry filling layer.
  18. Top with the purple cashew nut yogurt.
  19. Cover and place in the freezer for at least four hours.
  20. Chill a glass or stainless steel bowl, and your mixer's beaters.
  21. Open the can of coconut milk, remove coconut cream and place in the chilled bowl. Drizzle in 2 tablespoons honey, whip until creamy.
  22. Place in refrigerator.
  23. Make the blueberry honey sauce by adding 3 tablespoons of the blueberry filling to 6 tablespoons of honey and mixing until smooth.
  24. Fill pastry bag with chilled whipped coconut cream.
  25. Decorate the cheesecake as you prefer. You may also dollop whipped coconut cream on each slice instead of decorating.
  26. Allow cheesecake to remain in the freezer for at least four hours before serving.
  27. If cheesecake becomes solidly frozne, remove from freezer at least two hours before serving and allow to sit at room temperature.
Notes
For best results, slice and place individual pieces on plates when the cheesecake has been thawing for one hour. Serve within one hour, or refrigerate.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2012/04/recipe-blueberry-cheesecake/