Slice of lemon cheesecake topped with blueberries
  • Easy
  • 15 Minutes
  • Serves 8

Nutrition Per Serving

  • Calories: 308
  • Fat: 17.3g (Saturated Fat: 6g)
  • Carbohydrates: 37.6g
  • Fiber: 3.3g
  • Sugar: 25.3g
  • Protein: 5.4g
  • Sodium: 61mg

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Ingredients

  • FOR CRUST:
  • 1 tsp coconut oil
  • 1 ½ cups pecans
  • 1 ½ cups pitted medjool dates
  • 1 tsp lemon zest
  • Pinch of salt
  • FOR FILLING:
  • 2 ½ cups raw cashew pieces
  • ¾ cup coconut cream
  • ½ pure maple syrup
  • Grated zest of 2 lemons
  • ½ cup fresh lemon juice
  • 2 Tbsp coconut oil
  • ⅛ tsp sea salt
  • ¼ tsp turmeric
  • FOR TOPPINGS:
  • 1 cup blueberries
  • 1 tsp maple syrup
  • 1 tsp lemon zest

Directions

  1. PREPARE THE CRUST:
    • Lightly grease a 8-inch springform pan or 9-inch pie plate with 1 tsp coconut oil.
    • In a food processor, combine the pecans, dates, lemon zest and salt. Pulse until it slightly starts to stick together and the dates and pecans are pulverized.
    • Remove from the processor and press evenly into the bottom and slightly up the sides of the prepared springform pan.
  2. PREPARE THE FILLING:
    • In a blender, combine all of the filling ingredients and puree until smooth.
    • Pour into the prepared prepared springform pan.
    • Chill overnight, or until firm. To chill the cake faster, place in the freezer for 2 hours.
  3. PREPARE THE TOPPING:
    • Lightly toss together the blueberries, maple syrup and lemon zest. Top the cake with the filling.