Vegan Cheesecake with Hemp Blueberry Sauce

Take your desert menu to the next level with our no-bake vegan cheesecake!

This healthy take on cheesecake has a gluten-free crust made with oats and pecans, a creamy cashew-based filling, and the wellness boost of CBD! You'll enjoy the same bright, fresh flavor as a classic cheesecake, and top it off with a warm berry sauce made from wild blueberries, elderberry syrup, and our Hemp Infused Honey.

The crust and filling are mixed in your blender or food processor, and each slice is topped with a warm spoonful of berry sauce. Every bite has a little bit of cinnamon-kissed crust, creamy cheesecake, and the immune-boosting goodness of hemp and elderberry.

You can use store-bought elderberry syrup, or follow our recipe for Super Simple CBD Elderberry Syrup and use it as the base of your berry sauce.

Tell your friends and family that it’s full of nutrient-dense, wholesome ingredients...or don't. They'll find it hard to stop at just one slice either way!

No-Bake Vegan Cheesecake with Hemp-Infused Blueberry Sauce

A simple, nourishing, no-bake vegan cheesecake made entirely in the food processor! Creamy cashew-based filling is layered on top of a gluten-free pecan oat crust, and topped with a warm berry sauce made with our Hemp-Infused Honey and elderberry syrup.

Crust

• 1 cup pecans
• 3/4 cup oats
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 2 tablespoons virgin coconut oil, melted
• 1/4 teaspoon sea salt

Filling

• 2 cups raw cashews (soaked overnight in cold water, or for 15 minutes in hot water)
• 1 cup full-fat canned coconut milk
• 1/3 cup maple syrup
• 1 lemon zest and juice
• 1/4 teaspoon sea salt

Sauce

• 1/4 cup elderberry syrup
• 2 cups wild blueberries (fresh or frozen)
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon cinnamon
• 2 tablespoons chia seeds
• 2 tablespoons Luce Farm Hemp Honey ((60mg CBD))

1. Take out an 8-inch springform pan, or line an 8-inch cake pan with parchment paper, leaving plenty of overhang on the sides to help you lift the cheesecake from the pan once finished. Set aside.
2. Place pecans and oats in the bowl of a food processor or high powered blender, and blend until they resemble the texture of cornmeal. Add all remaining crust ingredients, and pulse to combine.
3. Pour the mixture into the springform pan, and use your hands to evenly spread it out to the edges of the pan. Use your fingers to press down firmly, making a thin, even layer of crust. Place the pan in the fridge while you make the filling.
4. Drain your soaked cashews, then add them and all remaining filling ingredients to the bowl of your food processor or high powered blender. Blend on high until completely smooth.
5. Pour filling into the prepared crust, and place in the fridge for at least 3 hours, or the freezer for 1 hour to firm up. At this point, the cheesecake can be covered and left in the fridge for up to 5 days before serving.
6. When ready to serve, place elderberry syrup, blueberries, ginger, and cinnamon into a small pot on the stove. Heat on high until boiling, then turn to low and let simmer for 5 minutes. Turn off the heat and add the chia seeds and honey, stirring to combine, and let sit for 5 minutes to thicken.
7. Serve each slice of cheesecake with a spoonful of warm berry sauce. Leftover sauce can be stored in a container in the fridge for up to 5 days, and gently reheated again before serving.