Blueberry and lemon work together here, creating the perfect blend of sweet and tart. The pale and dark purple swirls look beautiful together as well.
Makes 8 servings
For the Crust
- ½ cup macadamia nuts
- ½ cup almonds
- ½ cup unsweetened shredded dried coconut flakes
- 1 cup dates
- Pinch of salt
For the Blueberry Purée
- 1 cup frozen blueberries
- ¼ cup agave
For the Filling
- 2 cups almonds, soaked overnight and drained
- ¼ cup lemon juice
- 2 tsp. lemon zest
- ¾ cup agave
- ¼ cup coconut butter
- Pinch of salt
- 1 cup water, for blending
- 2 Tbsp. (20 g) fresh blueberries, for topping
To make the crust: Place all the crust ingredients in a food processor fitted with an “S” blade, and process the ingredients until they are crumbly and begin to stick together. (This will take about 1 minute. Don’t over-process.)
Pour the mixture a 6-inch (15 cm) springform pan lined with plastic wrap and press into the bottoms and up the sides. (Lining the pan with plastic wrap will ensure the looser filling won’t run out of the pan seam.)
To make the blueberry purée: Place the blueberries and agave in a small blender and puree until very smooth. Set aside.
To make the filling: Place all the filling ingredients into a food processor fitted with an “S” blade, and process until the filling is very smooth and creamy. (This may take several minutes.) Scrape down the sides as needed.
Remove about half of the filling and mix with the blueberry puree. Then drop blobs of each filling into the prepared crust. Use a knife to swirl through the different colored fillings. (But don’t overwork it.) Top with a few fresh, whole blueberries.
Freeze the cheesecake for at least 3 hours. Allow to thaw for a few minutes before cutting. Store leftover cheesecake tightly wrapped in the freezer for up to 1 month.