• 1 batch of my raw & paleo pie crust the small batch for a 6-7” pan or your favorite cheesecake crust
  • 2 cups 300 g raw cashews, soaked for a few hours (use my quick soaking trick if you’re in a hurry)
  • 2 cups 320 g blueberries, frozen and slightly thawed (fresh should work too, though the color of the cheesecake might not be as bright)
  • ½ cup 160 g maple syrup or agave (or honey for non-vegans)* or to taste
  • 1 and ½ teaspoon lemon or lime juice
  • optional: ⅛ teaspoon salt helps bring out the sweetness


  • Prepare the crust according to the instructions and set aside.
  • Drain and rinse the cashews and throw into a food processor or a high speed blender.
  • Blend until the mixture is completely smooth.
  • Pour over the prepared crust and freeze for at least two hours.
  • Let sit on the counter for about 15 minutes before slicing and serving. Be careful, the coloring power of this cheesecake is quite something 
  • Store leftovers in the freezer.


Leave a Reply

Your email address will not be published. Required fields are marked *