Vegan Blue Raspberry Cheesecake Recipe

1. Prepare the crust:
   • In a bowl, mix the almond flour, shredded coconut, maple syrup, melted coconut oil, and salt. Stir until well combined.
   • Press the mixture into the bottom of a springform pan (about 8-9 inches) to form a compact crust. Set it in the fridge to firm up while you make the filling.
2. Make the filling:
   • Drain and rinse the soaked cashews, then place them in a high-speed blender or food processor.
   • Add the coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil to the cashews. Blend until smooth and creamy.
   • Add the blue raspberries to the blender and blend again until well combined. If the mixture is too thick, add a bit more coconut cream or a splash of water to reach a smooth, pourable consistency.
3. Assemble the cheesecake:
   • Pour the filling over the prepared crust in the springform pan.
   • Use a spatula to smooth the top, then place the cheesecake in the freezer for at least 4 hours, or overnight, until it is set.
4. Serve:
   • Once the cheesecake is set, remove it from the springform pan and transfer to a serving plate.
   • Garnish with fresh or frozen blue raspberries and shredded coconut if desired.
5. Enjoy!
   • Let the cheesecake thaw for about 10 minutes before slicing. It has a refreshing, tart flavor balanced with a creamy richness, and the blue raspberries provide a gorgeous color!

This vegan blue raspberry cheesecake is a perfect dessert for special occasions or when you’re craving something indulgent and dairy-free!