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)

1. Begin by soaking the cashews for the filling for at least three hours (overnight is best). 

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. 

3. Press the crust into a cheesecake pan and place it in the fridge to chill while you make the filling. 

4. Make the SUPERBOOST filling by combining all the Cheesecake ingredients together in a high-speed blender and blending until silky smooth. 

5. Pour the mixture into the cheesecake pan and top with the pineapple slices and blueberries. 

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.

Serve and enjoy!