Blueberry Cheesecake – vegan and gluten-free! 

Totally gluten-free and dairy-free – because people with food allergies deserve treats too! 

Crust

• 3 cups crushed graham crackers, gluten-free, vegan
• 1 Tbsp. maple syrup
• 1⁄3 cup coconut oil, melted

Cheesecake

• 1 1/2 cups raw cashews (soaked)
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup coconut oil, melted and cooled
• 2/3 cup full fat coconut milk, refrigerated
• 1/3 cup pure maple syrup

Blueberry Topping

• 3 cups fresh blueberries 
• ½ cup of coconut sugar
• ¾ cup of Wild Blueberry Superfruit Puree
• ¼ cup of water
• Dash of sea salt (or Himalayan salt)
• 3 Tbsp. cornstarch (preferably GMO-free) + 3 Tbsp. water (combine to make
• a slurry)
• 2 Tbsp. fresh lemon juice

Instructions

1. In a mixing bowl, mix your graham crackers, maple syrup and melted coconut oil to create your crust. Once formed, spread and press on the bottom of your cake dish.
2. Soak your cashews in boiling water for 1 hour, drain the water.
3. Place soaked cashews, coconut oil, coconut milk and maple syrup in the blender. Blend until smooth and pour over your crust. Place in the freezer for an hour.
4. Add 2 cups of your blueberries, coconut sugar, Wild Blueberry Superfruit Puree, salt and water in a saucepan and bring to a small boil for about 8 minutes or until your berries are soft.
5. Add the cornstarch slurry to thicken your blueberry mixture. Stir frequently until thick, for about 1-2 minutes.
6. Remove from heat, add the last cup of blueberries and place in the fridge to chill to room temperature.
7. Place the cooled blueberry mixture on top of your cheesecake layer. 
8. Cut, serve and enjoy this blueberry treat!