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Dairy-Free Cheesecake with Blueberry Swirl
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (ensure they are dairy-free)
1/4 cup coconut oil, melted
2 tablespoons coconut sugar
For the Cheesecake Filling:
3 cups raw cashews, soaked overnight and drained
1 cup coconut cream (from a can of full-fat coconut milk, chilled and the cream scooped out)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup lemon juice
2 teaspoons vanilla extract
Pinch of sea salt
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tablespoons maple syrup
1 tablespoon lemon juice
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted coconut oil, and coconut sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Prepare the Blueberry Swirl:
In a small saucepan, combine the blueberries, maple syrup, and lemon juice.
Cook over medium heat until the blueberries break down and the mixture thickens, about 5-7 minutes.
Remove from heat and let it cool.
Prepare the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
Drop spoonfuls of the blueberry mixture onto the cheesecake filling.
Use a knife or toothpick to gently swirl the blueberry mixture into the filling to create a marbled effect.
Chill the Cheesecake:
Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set.
Serve:
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice and serve chilled.
Enjoy your delicious and creamy dairy-free cheesecake with a beautiful blueberry swirl!
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