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Simple, Healthy No-Bake Vegan Cheesecake

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.
Prep Time 20 mins
Total Time 2 hrs
Course Dessert
Servings 8

Ingredients
  

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)

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.