You can use Macadamia Nuts or Cashews for the creamy base in this recipe. I used the most incredible macadamia nuts I have ever had, special ordered from the CaliMac Nut Company in California, and they are worth every penny! I don’t think I will ever buy Macs anywhere else ever again.
And this recipe is extra special to me, as we grow around 150 pounds of blueberries a year on our little farm, which we eat all summer, and then freeze quite a few of them for special winter treats like this one. Feel free to use any fruit or berries if you don’t have access to good blueberries right now.
Bottom Crust Layer
- 2 cups walnuts (or pecans)
- 1/2 cup medjool dates
- Pinch sea salt
- optional: ½ tsp cinnamon
Line an 8” x 8” pan or springform cake dish with saran wrap or parchment paper. Or line a muffin pan with saran wrap to make 12 mini cheezecakes (as pictured).
Pulse ingredients in a food processor until mixture is crumbly, be careful not to over process into nut butter. Press crust mixture into bottom of pan.
- 1 & 1/2 cups raw macadamia nuts (or cashews*) suggested you soak nuts 4+ hours
- 3/4 cup coconut oil (melted)
- 1/3 cup lemon juice
- ½ cup maple syrup or honey
- 1 vanilla bean scraped
- optional: 1-4 TBS water, as needed, if nuts weren’t soaked first.
Puree ingredients together in a food processor. Spoon onto bottom crust layer.
- 3 cups blueberries, cherries, raspberries, etc
- ½ cup medjool dates
Puree one cup of blueberries with ½ cup medjool dates. Mix into remaining 2 cups fruit. Gently top cheesecake with fruit topping.
Set in fridge or freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for 30 minutes or so before serving.
*cashews are pretty starchy, and usually set off a flare for me, so for anyone on the Ankylosing Spondylitis Low Starch diet, definitely be sure to use macadamia nuts in this recipe, and not cashews!