One of the things I had to give up with my “kyla friendly” diet is dairy. Including cheese. This was a pretty big sacrifice for me cause this girl loves her cheese!
While in London, we got to taste 2 kinds of blueberry cheesecake, they were both made of cashews. I started researching and trying combinations, and after a few fails, I finally got it right. The crust does not crumble, the “cheesecake” holds together, and it tasted good considering that there was no cream cheese in it.
I decided to make a whole pie for husband’s 32nd birthday. I’ve done gluten free and dairy free cakes before so I thought making a dairy free cheesecake would be a good challenge. At this point in our marriage, 7 years in, I don’t even ask hus anymore what cake he wants. He eats what I make. 😉 People always say that a happy wife makes a happy life, I think it’s more appropriate to say “a happy wife, makes a peaceful house” hehehe.
For the crust
1 1/4 c almond flour
1/4 c honey
1/4 c brown sugar
1/4 c cashew butter
1/4 c slivered almonds
I decided to use a mixture of cashew butter and honey to bind my crust together. For some reason, I get an allergic reaction to peanut butter so I went with cashew butter. And since the cheesecake component will be made w cashews anyway, I figured it would go well together. I also added a quarter cup of slivered almonds so you get a crunch every few bites.
I did not have cashew butter, so at 2 am, I decided to make cashew butter. The neighbors did not complain as I started my chopper, I guess it wasn’t that scandalous.
I mixed all the crust ingredients and flattened it on my pan. Then I placed it in the frig while I got to work on my “cheesecake.”
For the blueberry cheesecake
2 c cashews
1/8 c coconut oil
1/2 c honey
1/16 c almond milk
1/8 c brown sugar
1/2 juice of a lemon
1/2 c blueberries
Soak your cashews in water for 4 hours. Drain the liquid and put in your chopper or food processor. Add coconut oil, almond milk and lemon juice. Grind until you get a pasty texture. Add your honey and brown sugar. Blend again, afterwards pour it into a mixing bowl.
Cut up your blueberries into half and fold it in the cheesecake mixture. Pour it on your crust, and place back in frig.
For the blueberry compote
1/2 c blueberries
1 T honey
For your compote, mix the blueberries and honey in a saucepan on low heat until melted. Let it cool and pour on top of the cheesecake.
I feel that I have to warn you that it tastes like cashews, it is after all made of cashews and not cream cheese. It tastes really good though as a cheesecake substitute. The one I did was a tad too sweet, I’ve adjusted the measurement in this recipe. If you find that it’s still wayy too sweet, just lessen the brown sugar some more. I’m not sure how lessening the honey will affect the binding properties of the crust, and the way the cheesecake will hold, but if you do try, let me know how it goes!
I didn’t even notice that Kali’s party hat squished her face hehehe.