This sugar-free Blueberry Cheesecake is a delicious dairy-free dessert, along with being keto friendly.
For the Cheesecake, begin by blending cashews with ½ cup of water until completely smooth.
Add in blueberries and blend well.
Mix cream cheese, vanilla and stevia with cashew mixture.
For the crust begin by mixing chia seeds, coconut oil, sea salt, vanilla, almond butter and stevia.
Press into a pie pan and place into the freezer.
Spoon the filling into crust and add extra berries on top. We used strawberries for these.
Freeze for 20 minutes.
Instead of making a pie, you could place the prepared recipe inside of non-bleached muffin holders and freeze within a muffin baking pan. Try topping this healthy treat with strawberries, also!
Ingredients
Directions
For the Cheesecake, begin by blending cashews with ½ cup of water until completely smooth.
Add in blueberries and blend well.
Mix cream cheese, vanilla and stevia with cashew mixture.
For the crust begin by mixing chia seeds, coconut oil, sea salt, vanilla, almond butter and stevia.
Press into a pie pan and place into the freezer.
Spoon the filling into crust and add extra berries on top. We used strawberries for these.
Freeze for 20 minutes.
Instead of making a pie, you could place the prepared recipe inside of non-bleached muffin holders and freeze within a muffin baking pan. Try topping this healthy treat with strawberries, also!