BLUEBERRY STRAWBERRY CHEESECAKE
INGREDIENTS:
• 1 1/2 cups graham cracker crumbs (gluten-free)
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 2 cups cashew cream (see notes)
• 1/2 cup lemon juice
• 1/2 cup vanilla extract
• 1 cup fresh or frozen blueberries
• 1 cup sliced strawberries
• Edible flowers slices of strawberries and blueberries (optional, for garnish)
INSTRUCTIONS:
1. Preheat oven to 350°F (180°C).
2. Prepare crust: Mix crumbs, maple syrup, and coconut oil. Press into a 9-inch springform pan.
3. Prepare filling: Blend cashew cream, lemon juice, and vanilla extract until smooth.
4. Pour filling over crust.
5. Top with blueberries and strawberries.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely on a wire rack.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Release springform pan sides and transfer to a serving plate.
10. Garnish with edible flowers, if desired.
11. Slice and serve!
NOTES:
• To make cashew cream, soak 1 cup of cashews in water for 4-6 hours. Drain and blend with 1/2 cup fresh water until smooth and creamy.
• You can use a store-bought vegan graham cracker crust or make your own.
• Adjust baking time based on your oven’s performance.
• Keep the cheesecake refrigerated for up to 5 days. Enjoy!
