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Dairy-Free, No-Bake Blueberry-Acai Cheesecake

Yields8 Servings

Dairy-Free Blueberry Cheesecake

Sunflower Crust
 ½ cup raw, unsalted sunflower seeds
 ½ cup almond flour
 2 pitted medjool dates
 2 tbsp coconut oil
 1 tsp ground cinnamon
 ½ tsp salt
Dairy-Free Cheesecake
 2 cups raw cashew pieces (soaked in water overnight)
 ½ cup full-fat coconut milk
 ¼ cup coconut oil (melted)
  cup maple syrup or agave nectar
 2 tbsp fresh-squeezed lime juice
 1 tbsp vanilla extract
 2 tbsp dehydrated blueberries
 2 tbsp acai powder
Berry and Chia Jam
 1 cup fresh blueberries
 1 tbsp fresh-squeezed lime juice
 1 tbsp maple syrup or agave nectar
 1 tbsp chia seeds
Prep your Pan
1

We used a regular 8 1/2" x 4 1/2" loaf pan, Bakerita uses a 6" springform pan, you can use either or something else, just be sure to grease or line it with parchment paper accordingly.

Make the Crust
2

In a food processor, pulse all of the crust ingredients until a sticky, well-blended mixture forms. The dates and sunflower seeds should be unrecognizable, but it should have some visible texture (rather than being so pulverized that it becomes a paste).

3

To the prepared loaf or springform pan, dump the crust mixture and press into a thin, flat layer. No need to bring the crust up the sides, it should just be one solid layer.

Make the Cheesecake
4

To the newly emptied food processor, add the (drained) cashews and everything else under the cheesecake section except for the dehydrated fruit/berry powder and blend until well-puréed and silky smooth (scraping down the sides and adding a little more liquid as necessary).

5

To the pan with the crust, pour anywhere from half to 2/3 of the plain cashew cheesecake mixture and tamp the pan on the counter to remove any air bubbles.

6

Return the remaining mixture to the food processor and add the dehydrated berries and acai powder. Blend on high until the blueberries are broken down completely.

7

To the top of the plain cheesecake, layer on the blueberry-acai layer, scraping out the processor and smoothing the top of the cheesecake. If you'd like, feel free to run the handle of a spoon or a skewer through the two cheesecake layers in a circular motion to create a marble effect. Tamp on the countertop once again to remove any air bubbles.

Make the Berry Chia Jam and Finish the Cheesecake
8

Rinse out the food processor bowl and return it to its base. Add all of the jam ingredients and process until the berries break down and a juicy mixture forms. Don't worry about it being fully smooth (some blueberry peels will remain).

9

To the cheesecake, top with the jam mixture and spread evenly.

10

Pop the finished cheesecake into the freezer to set for a few hours or so. When ready to serve, remove to let soften slightly and slice with a knife that's been warmed under hot water. Store in the freezer between helpings (if you can manage not to devour it in one sitting).

Nutrition Facts

Servings 8