The summer is winding down, but we can still get blueberries here in Ontario. As I have said before, I love being able to get fresh local produce. I try to buy local whenever possible.

This “cheese” cake is a win win in my book! You get the creaminess of cheese cake without the dairy that causes so many people, including myself, trouble. Everyone who tries this creamy “cheese” cake absolutely loves it!

I hope you do too!

Blueberry “Cheese” Cake (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Soy Free)

Crust:

1 1/2 c. dates-pitted

1 1/2 c. walnuts

Soak dates for 5 minutes in boiling water. Drain, then place dates and walnuts in food processor or blender. Pulse until mixture is chopped up. Press mixture into 8″ to 10″ pan. Set aside.

Filling:

2 c. raw cashews (soaked for at least 4 hours)

2 c. blueberries

1/2 c. dates (soaked for 5 minutes in boiling water)

1 Tbsp. maple syrup (can use honey if not vegan)

1 tsp. vanilla (I use mine)

1/3 c. extra blueberries to top cake

Drain cashews and dates. Place all ingredients (except your reserved blueberries) into blender. Put blender on high until all ingredients are pureed. Pour mixture into crust.

Top with reserved blueberries. Freeze cake for at least four hours before serving. Store cake in the freezer. When serving cake after thoroughly frozen, let sit on the counter for at least 30 minutes for cutting and serving.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays.