No-bake blueberry cheesecake from Trois fois par jour
No-bake blueberry cheesecake

Preparation time 20 minutes

Total time: 5 hours 30 minutes

Ingredients

  1. 1 cup of unsalted roasted cashews (250 mL)
  2. 1 cup of blueberries (250 mL)
  3. 3/4 cup of maple syrup (180 mL)
  4. 1 bag of 8g of Knox gelatine
  5. 1 pack of cream cheese (250 g)
  6. 1/2 cup of 35% cream (125 mL)

Crust

  1. 6 Medjool dates, pitted
  2. 32 butter cookies, ginger, or your preferred option (1 1/4 cup of cookie crumbs)
  3. 2 tbsps of melted butter

Directions

  1. Soak the cashews in warm water for an hour. Strain then set aside.
  2. Soak the dates in warm water for an hour, then strain.

Crust

  1. Blend the dates and cookies along with the melted butter to get your dough.
  2. Line a springform pan of 6, 8 or 9" with parchment paper, then press the dough onto the bottom of it to make a solid base for your cake. Refrigerate.

Cheese

  1. Brown the blueberries and maple syrup over medium heat in a small pot for 10 minutes.
  2. Remove from heat, add the gelatin then whisk together for a minute until it is properly dissolved. 
  3. Blend the blueberry mix along with the cashews, cream cheese and cream. Pour this mix over the crust.
  4. Refrigerate the cake uncovered for a minimum of 4 hours or overnight.
  5. Remove the cake from the pan using a small butter knife around the edges.

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