I love a good Cheesecake but not the dairy that comes with it.  So when I discovered this gluten-free, egg-free, dairy-free, and sugar-free alternative I was excited.  What I have found with this recipe is the secret is in the Cashews. Cashews give it that smooth creamy texture I miss from the dairy.  Cashews are also rich in fiber, protein, and healthy fats.  In addition, they are beneficial for those on a healing journey as they contain compounds known as proanthocyanins, which are a class of flavonols that suppresses cancer cell replication.  Top it off with a high in anti-oxidant blueberry layer and this cake is the best.  Bon Appétit!

Ingredients:

For the Crust:

• 1/2 cup organic pecans
• 1/2 cup almond flour
• 2 pitted dates
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/4 teaspoon Himalayan sea salt

For the “Cheese” Cake:

• 2 cups raw cashews (soaked in cold water for at least 4 hours or preferably overnight)
• 1/4 cup coconut milk
• 1/4 cup coconut oil
• 20 drops of stevia (give or take for sweetness)
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract (or more for taste)
• 1/4 cup frozen blueberries

For the Blueberry Layer:

• 1 cup fresh or frozen blueberries (thawed)
• 1 tablespoon lemon juice 
• 1 tablespoon chia seeds

Directions:

• Grease a 6-inch springform pan with coconut oil set aside
• Add the pecans, almond flour, pitted dates, coconut oil, cinnamon, and salt to a high powered food processor or blender and pulverize until it forms a bit of a sticky dough (it is ok for small pieces of pecans to be remaining) 
• Press the pecan “dough” along the bottom of the greased springform pan
• Combine all of the “cheese” cake ingredients in the same food processor or blender except for the frozen blueberries and blend until the mixture is silky smooth and creamy. Feel free to add some more coconut milk or lemon juice if you feel it needs more liquid to become creamy. You can also taste and add more or less stevia or vanilla in this step for the desired sweetness. 
• Pour 2/3 of the filling into the springform pan over the pecan crust. Smooth out the mixture and tap the pan against the counter to get rid of any air bubbles
• Place the pan in the freezer
• Add the frozen blueberries to the remaining “cheese” cake mixture in the food processor or blender and blend to mix together, spread blueberry “cheese” cake mixture over the top of the plain “cheese” cake mixture in the springform pan. Return to the freezer. 
• Rinse out the food processor or blender and put in the Blueberry layer ingredients, blend until smooth, and spread out onto the other two layers in the springform pan
• Place completed cake in the freezer for at least 3 hours or until completely firm
• You can cut with a knife run under hot water, serve frozen, or let thaw at room temperature for 10-15 minutes before serving