No Bake Blueberry Cheesecake - Vegan & Gluten-Free

A creamy cheesecake with a hint of lemon and sweet agave has hidden blueberry gems inside to greet you as you bite in. The cheesecake is adorned with a healthy blueberry sauce and fresh blueberries. It rests on a bed that is sweet yet salty. As you bite in you taste a fusion of flavors and a hint of vanilla. 

I made this beautiful cheesecake for my recently celebrated 30th birthday. Ever since I was a little girl I desired cheesecake for any celebratory occasion. I dreamed of what I'd make for my special day and thought of cakes and cupcakes but knew I truly wanted a really delicious piece of cheesecake with sauce and berries, my favorite. 

Growing up cherry cheesecake was my absolute favorite but since I had a generous helping of blueberries I thought I'd try something different. The results? Heavenly. Plus - it is vegan, gluten-free, refined-sugar-free and raw. Hooray! 

If vegan cheesecake weren't good enough I also have some exciting news for the Artistic Vegan Community! My husband's book "The Anunnaki of Nibiru" was recently picked up by Editions Oeil Critik - http://oeilcritik.com/. When he was working with them, my recent book came up. It was decided that the "The Artistic Vegan Cookbook: An Alchemical Transformation" is going to be published in French! I am so excited and had to share! It is with special thanks and warm love to my sweet husband Gerald Clark who speaks highly of me. If it weren't for him I wouldn't have this opportunity! Please check out the new French section of my blog: http://www.artisticvegan.com/en-franccedilais. Thank you all for your continued love and support, I wouldn't be here without you! With love, Christa 

Crust

• 3/4 Cup Almonds
• 3/4 Cup Dates
• Pinch Salt
• 1/2 tsp Pure Vanilla Extract

Cheesecake

• 3/4 Cashews Soaked 4-6 hrs up to overnight; drained.
• 1/4 Cup Lemon Juice
• 1/4 Cup Agave
• 1/4 Cup Coconut Oil - Melted
• Pinch Sea salt
• 1/2 tsp Pure Vanilla Extract

Blueberry Sauce:

• 1 Cup Blueberries
• 1-2 Squirts Agave
• 1/2 tsp Pure Vanilla Extract
• 1/2 Tbsp Chia Seeds

Top With:

• 1 Cup Fresh Blueberries

Directions:

1. Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mold. You may also press into 12 cupcake liners or desired mold(s).
2. Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour on to of crust. Place in freezer overnight or for 4-6 hours until firm. 
3. Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
4. The next day remove the cheesecake(s). Allow to thaw to desired consistency. I find 10-20 minutes on the counter is preferable or 30 + minutes in the fridge.
5. Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite.