We are almost into spring, and I CAN’T HARDLY WAIT! Spring reminds me of certain foods, one being cheesecake. I’ve been craving a good cashew cheesecake for a long time. A hint of earl grey tea in any baking just adds a new dimension. The combo of blueberry and earl grey seemed like the perfect pair. You will die and go to heaven with this version. This blueberry earl grey cheesecake is perfectly sweet, creamy, and tangy like a good cheesecake should be. Furthermore, the crust is hearty and simple and made with whole ingredients sweetened only by dates!
My favorite part about spring is that I tend to have more energy to do fun and exciting new projects. One such project I am taking on is learning to photograph food, with Foodtography school! Truthfully, I know I have so much to learn! The students in the course are incredibly inspiring. As a first assignment, we had to take a photo of our food at several angles. For a first try, I was happy with how this blueberry earl grey cheesecake turned out! I’m excited to see where the course takes me.
What are you most excited for for spring? Is it a time where you take on projects? Maybe it is time for relaxing?… because that is a-ok too! After the year we have had, it is hard to find little if any motivation to do anything!!
Let me know if you try this blueberry earl grey cheesecake recipe, and what you think!
Blueberry Early Grey Cashew Cheesecake
Equipment
- Food processor
- High powered blender (optional)
Ingredients
Crust
- 1 cup almonds
- 8 each dates medjool
- 2 pinches sea salt
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil
- ½ tsp cinnamon or cardamom
Filling
- 2 cups cashews soaked in hot water
- 1 cup coconut oil
- 1 cup coconut milk full fat, if possible
- ¾ cup maple syrup
- 2 Tbsp earl grey tea leaves ground into powder*
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
To decorate
- ½ cup blueberries frozen or fresh
- 1 tsp earl grey tea leaves slightly ground
- 2-3 tsp blueberry juice**
Instructions
Make the crust
- Add almonds into food processor, grinding until a course sand appears.
- Add remaining ingredients and process on high until it forms a loose ball
- It should be sticky, if not add a bit more dates (which should be sticky to start with!)
- Press into one 10 ½ inch springform pie dish, or 3-4 small rammekins, making sure they are lined with coconut oil and parchment paper so that they don't stick.
Make the filling
- Add remaining ingredients to either a food processor or high speed blender. I like using a vitamix for the ultimate smoothness factor.
- Pour filling in prepared pie dishes.
- Add 1-2 tsp of blueberry juice in centre of each cake, and use a toothpick or edge of knife to swirl pattern in each.
- Place in freezer for at least 4 hours to harden.
- When ready to serve, remove at least 10 mins before eating from freezer, and top with frozen or fresh blueberries, and loosely ground tea.