No-Bake Layered Blueberry Cheesecakes

INGREDIENTS:
For 12 cupcakes
The Crust:
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½ cup raw pecans
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½ cup almond flour
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2 pitted dates
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2 tbs coconut oil
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1 tsp cinnamon
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¼ teaspoon kosher salt
For the cheesecake layers:
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2 cups raw cashews (soaked)
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½ cup canned coconut milk
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¼ cup coconut oil
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⅓ cup pure maple syrup
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2 tbs lemon juice
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1 tsp vanilla extract
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¼ cup freeze-dried blueberries
For the blueberry layer
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1 cup fresh or frozen blueberries thawed, if frozen
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1 tbs lemon juice
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1 tbs chia seeds
DIRECTIONS:
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For the Crust, add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor and blend until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process! Press the pecan date dough evenly along the bottom of the prepared pans
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In the same food processor combine all of the filling ingredients except for the frozen blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
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-Once it’s smooth, pour 2/3 of the filling into the prepared pans over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
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Next, add the frozen blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
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Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
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Top with fresh blueberries and then place in the freezer to set for at least 3 hours or until completely firm
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-Let defrost before serving :)