Raw Recipe: Lemon Cheesecake with Blueberry Sauce
This luscious cheesecake is a healthy and delicious alternative for when you are craving something sweet and rich. Dates are the star of this amazing recipe, and you won’t believe the decadence of the final product!
Crust Ingredients:
• 2 cups cashews
• 1/2 cup honey dates, pitted
• 1/4 cup dried coconut
Cheesecake Ingredients:
• 3 cups soaked cashews
• 3/4 cup lemon juice
• 3/4 cup date syrup
• 3/4 cup coconut oil
• 1 teaspoon vanilla flavor by Frontier
• A pinch of Himalayan salt
Blueberry Sauce Ingredients: 
• 1 pint fresh blueberries
• 1/2 cup honey dates, pitted
Topping Ingredients:
• 1 pint fresh blueberries
Directions:
• Melt coconut oil by placing the bottle in a hot bowl of water. Soak cashews and dates
for the cheese.
• Line a 9 inch Spring Form pan with coconut.
• Process cashews and dates in a food processor.
• Press crust over dried coconut.
• Process cashews, lemon, dates, vanilla, coconut oil, salt, and half cup water until
smooth like cream cheese.
• Pour cheese over the crust and gently tap the pan a few times to let ingredients settle.
• Place cake in the freezer to set for about 2 hours.
• Process 1 pint of blueberries with ½ cup soaked dates until smooth.
• Take the cake out of the freezer and remove it from the Spring Form pan, place cake on a platter, pour sauce over the cake and decorate with blueberries.
Serve the cake immediately or store in freezer until ready to eat.