Blueberry Cheesecake

All I really need to say about this recipe is YUM. If you’re looking for a tart & sweet summer recipe with simple ingredients, I highly recommend giving this a try. This blueberry cheesecake recipe is gluten free, dairy free & sure to please!

IMG_0609.jpg

Ingredients

Crust

  • Gluten Free Cinnamon Grahams (Pamela’s used)

  • 6 pitted medjool dates

  • 1/4 cup coconut oil

  • 2 tbsp sunflower seed butter

  • 1/2 cup sunflower seeds

Filling

  • 1 cup dairy free cream cheese (Kitehill used)

  • 1/2 cup dairy free yogurt (Coconut Chobani Vanilla used)

  • 1/4 cup nut butter

  • 1 1/2 cup blueberries

  • juice of 1 lemon

  • 4tbsp honey

  • 2tsp vanilla extract

Instructions

Crust

  1. In a food processor combine crumbled graham crackers, sunflower seeds, chopped dates, sunflower butter & coconut oil until it is a ground meal.

  2. Press the mixture with your hands into a round 8x8 baking pan. Make sure there are no holes.

  3. Cool in the refrigerator for about 30 minutes.

Filling

  1. In a food processor or blender, combine the dairy free cream cheese, yogurt, sunflower butter, blueberries, lemon juice, honey & vanilla extract. The consistency should be a whipped liquid. If you prefer a firmer texture, I recommend adding more nut butter.

  2. Pour filling into chilled crust. Bake at 350 degrees for 40 to 45 minutes. Let cool completely.

Once you are finished, I recommend keeping the pie in the refrigerator so it stays firm. Top with blueberries & your favorite dairy free whip cream & enjoy. Hope you love this crumbly, rich, tart treat!

Reina Davies