Cashews are an ingredient that can effortlessly mimic a velvety, creamy texture, allowing you to completely replace heavy dairy ingredients in traditional baking. They are also a foundational staple in wholesome “Blue Zones” styles of eating, where they provide an abundance of healthy fats and clean, plant-based protein. Keep in mind that even though this recipe contains absolutely no refined sugars, it is incredibly rich and should still be consumed consciously as a special celebratory food. 

This magnificent blueberry cheesecake turns out so decadent that your guests will never guess it is completely plant-slant and dairy-free. Before serving, you can simmer extra blueberries with a touch of chia seeds to create a gorgeous, glossy fruit compote to pour over the top. 

Another great thing about this dessert is that the recipe is wonderfully versatile; any type of fresh berry, from sweet strawberries to tart blackberries, will work beautifully as a substitute to make this a red or blue Fourth of July dessert! 

Mini Blueberry Cheesecakes

Prep and cook time: 6 hours 15 minutes

Makes 18 mini cheesecakes

2 cups raw cashews, soaked in water overnight

1½ cups fresh blueberries (or frozen blueberries, thawed), plus more for optional topping

½ cup maple syrup

1/3 cup melted coconut oil

Juice of 1 lemon (or 2 Tbs. lemon juice)

½ tsp. salt

Crust Ingredients

1½ cups raw almonds

8 to 10 Medjool dates, pitted

1 to 2 tsp. water

1. In a food processor, combine the almonds and dates. Slowly add the water, 1 tsp. at a time as needed, until the mixture clumps together.

2. Place liners in a muffin pan (standard-size muffin cups with silicone liners recommended). Press a little bit of crust into each muffin cup. Place in the fridge while you make the cheesecake filling.

3. In a food processor, combine the cheesecake ingredients until the mixture is smooth, 1 to 2 minutes.

4. Spoon the cheesecake mixture into each muffin cup, filling it all the way to the top. Once all the muffin cups are filled, place the muffin pan into the fridge to firm up. It will take a good 6 hours until completely firm. You can also put the cheesecakes into the freezer for about 1½ hours to speed up the process.

5. Serve topped with fresh blueberries, if desired. These can be kept in the fridge or the freezer. They should last about 2 weeks in the fridge and up to 6 months in the freezer.

Variations

• If you want to make one big cheesecake instead of the mini cheesecakes, you can use a 6-inch springform pan.

• As mentioned, any berry can be used in place of the blueberries.

Source: The Blue Zones American Kitchen.