Blueberry Lemon Vegan Cheesecake

vegetarian | gluten free | egg free | soy free | dairy free | vegan

Prep time: overnight* + 4-h cooled before serving

Amazing Vegan Lemon Blueberry Cheesecake!

What You’ll Need:

For the crust:

1 c Lemon Blueberry Thyme Best Ever Granola

2 Tbsp pure maple syrup

For the filling:

2 1/2 c raw, unsalted cashews

3/4 c blueberries, fresh or frozen

1/3  c coconut oil, melted 

½  c pure maple syrup 

Zest AND juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

Toppings:

Additional 1/4 c blueberries, fresh or frozen

zest of the lemons

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 1/2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

Once soaked, drain & rinse cashews with cool water.

Zest lemons, setting zest aside.

Then, combine granola and 2 Tbsp syrup in a food processor until chopped fine. Transfer goodness to a pie pan— pressing crust firmly, and evenly on the bottom of the pan.

From there, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with lemon zest & remaining blueberries

Pop in the fridge (or freezer for an extra cool treat!) for 4-6 hours.  

Remove from fridge/freezer just before serving and be SO happy.

Serves 6.