Raw Blueberry + Lemon “Cheesecake”

I learned something this weekend.  Cashews are amazing.  They are so amazing that with a few other ingredients, you can turn them into a frozen, raw “cheesecake”.  Mind totally blown.

Raw Blueberry + Lemon Cheesecake
notes: I slightly adapted this recipe from here so feel free to check it out.  She lists the health benefits of cashews, as well as those of this type of cheesecake versus the standard cream cheesey one.  I noticed that it helps to cut this with a sharp knife that has been dipped into hot or warm water.     

for the crust
1 1/2 cups of raw almonds
1/2 cup of unsweetened shredded coconut
1/4 cup agave or raw honey

for the filling
1/2 cup agave or raw honey
1/2 cup fresh lemon juice
2 cups raw cashews, soaked overnight and rinsed
2 tbsp coconut oil
1 vanilla bean
1 cup blueberries

Combine the almonds and coconut in a food processor or blender until they are finely chopped.  Add the agave (or honey) and run the processor until the crust mixture starts to clump together.  Pour the crust into a springform pan (or tart pan with a removable bottom) lined with plastic wrap.  Press the crust down to create a uniform and even layer.  Place it in the freezer to chill.

In a high speed blender, combine the agave, lemon juice, cashews, coconut oil, and the seeds from the vanilla bean.  Blend on high until the mixture is smooth and thick.  Pour about 2/3 of the mixture over your crust and smooth it out.  Place the cheesecake back in the freezer.  Next, add the blueberries to the remaining filling mixture in the blender, and blend on high until very smooth.  Remove the cheesecake from the freezer and carefully spread the blueberry layer over the first layer.  Place back in the freezer and freeze at least 4 hours before eating.  To serve, remove the cheesecake from the freezer and take it out of the springform pan/plastic wrap.  Place it on a plate/platter and let it thaw 10-15 minutes before eating.  Keep the leftovers in the freezer covered with plastic wrap.