Mmmmmm. I'm a little biased, but this one is absolutely delicious! The original recipe sourced from Every Last Bite is framed as a paleo dessert and was actually called Lemon Cheesecake with Blueberry Sauce; I renamed it because being the Type A that I am I can't call it a cheesecake when there is no cheese in it. Also, when we're talking about a primal diet, Paleo and Cheese in the same name is an oxymoron as the paleo diet generally excludes dairy. Having said all of that, the texture of this treat is very similar to a traditional cheesecake and this dessert certainly shares the rich, sweet taste that is so strongly associated with its cheesecake cousin.
As the original recipe states, it is quick and easy to make with a prep time of about 15 min (especially if you have 2 fully functioning wrists) and most of the 'grunt' work can be done ahead of time! What makes this recipe different from some of the others I've shared are the number of ingredients and the cost of them. Raw cashews and macademia nuts can be easily sourced from the bulk barn, but they ran me about $20. This dessert is an absolutely lovely treat, and yields about 12 'cupcake-sized' cakes, so it might be a good option for an upscale dinner party or small gathering but it likely won't be your go-to potluck dish!
- 1 cup pecans
- I bought ground pecans from the baking aisle of the grocery store to save myself some of the hassle.
- 1 cup dates
- 1½ tbsp lemon zest
- 2 tbsp shredded unsweetened coconut
- 1½ cups cashews which have been soaked in water overnight
- 1½ cups macadamia nuts which have been soaked in water overnight
- 1½ tbsp lemon zest
- ¾ cup lemon juice
- 1 tsp vanilla extract
- ½ cup honey (or agave nectar)
- ¾ cup coconut oil
- 4 cups blueberries
- 2 tbsp honey or other sweetener
- Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).
- This trick is absolutely genius! It made it so so easy to minimize the mess and to remove the cakes from the tray toward the end of preparation. Try to err on the large size for the squares so they don't get weighted down and pulled into the muffin tray cups.
- In a food processor combine all of the base ingredients and pulse until pecans/dates are broken into small pieces and it clumps together into a ball.
- I used my Vita-mix and it worked like a dream.
- Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base. Place the muffin tray in the freezer
- In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
- I again used my Vita-Mix; I had to use the damper to continuously press the the nuts down toward the blades.
- Remove the muffin tin from the freezer and fill each cup to the top with the filling. Place back in the freezer and allow to freeze completely through which should take a minimum of 4 hours.
- To make the sauce place the blueberries and honey in a sauce pan on medium heat and cook for 8-10 minutes until the blueberries are beginning to lose their shape and the sauce is bubbling.
- To serve, remove the cheesecakes from the tin, allow to thaw for 10 minutes or so and then top with the blueberry sauce. You can serve the sauce hot, room temperature or cold, it tastes fantastic any way. Enjoy!
- This ten minute thaw time is KEY otherwise the cakes are too solid to spoon into!
The finished product is visually appealing and beyond delicious! If you don't believe me.... take a look at these:
Happy no-bake baking friends!
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