Lemon Turmeric Vegan Cheesecake with Blueberries

April 10, 2017

This easy, paleo Lemon Turmeric Vegan Cheesecake is made from cashews and has a blueberry swirl! It’s so creamy you’ll never know it’s dairy, grain and gluten free!

For the cheesecake:
3 Tbsp Flax seed meal
12 1/2 Tbsp REBBL Turmeric Lemon Tart, divided * (about 1/2 of a single 10oz bottle)
2 1/2 Cups Roasted cashews, soaked in water overnight**
1 Cup Unsweetened apple sauce
1/2 Cup + 2 Tbsp Coconut sugar
1/4 Cup Honey
2 1/2 Tbsp Coconut oil, melted
1/2 tsp Ground turmeric
Pinch of sea salt
For the blueberry sauce:
1 Cup Fresh blueberries
2 Tbsp REBBL Turmeric Lemon Tart
1 Tbsp Honey
For the crust:
1/3 Cup Coconut oil, softened to room temperature (should be the consistency of soft butter)
3 Tbsp Honey
3/4 Cup Coconut flour, sifted (66g)***
Pinch of sea salt

Preheat your oven to 350 degrees. Place the flax seed meal into a medium bowl. Pour 7 1/2 Tbsp of the REBBL elixir into a liquid measure and microwave just until warm, about 30 seconds. Pour the warm REBBL...
See the full directions on my site

Nutritions

Calories
710

Sodium
23mg
0% DV

Fat
54g
83% DV

Protein
9g
19% DV

Carbs
35g
11% DV

Fiber
3g
13% DV