Ingredients
For the Crust:
• 1 ¼ Cup Raw Walnuts
• 10-12 Pitted Medjool Dates
• Pinch of Sea Salt
• ¼ tsp Vanilla Bean Powder (optional)
For the Cheesecake Filling:
• 3 ¼ Cup Raw Cashews, Soaked
• 1 Cup Coconut Cream
• ⅓ Cup Coconut Oil
• 2 Bottles of SUPERBOOST™ SuperShot®
• ½ Cup Maple Syrup
• 7 Pineapple Ring Slices
•7 Blueberries (or any round fruit of choice)
Instructions
Step 1
Begin by soaking the cashews for the filling for at least three hours (overnight is best).
Step 2
Make the crust by combining all the crust ingredients together in a food processor and processing until there’s no clumps, and the ingredients begin to stick together.
Step 3
Press the crust into a cheesecake pan and place it in the fridge to chill while you make the filling.
Step 4
Make the SUPERBOOST filling by combining all the Cheesecake ingredients together in a high-speed blender and blending until silky smooth.
Step 5
Pour the mixture into the cheesecake pan and top with the pineapple slices and blueberries.
Step 6
Place the cheesecake in the freezer to chill and solidify for 2 hours. Once the mixture is solid, remove from the freezer and let sit at room temperature for 10 minutes before serving.
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