Blueberry, Lavender, & Honey Cashew Cheesecake with Granola Crust
Blueberry, Lavender, & Honey Cashew Cheesecake with Granola Crust
Prep Time: 30–45 minutes (active), plus 12 hours of inactive time for chilling and freezing
Cook Time: 10–15 minutes
Servings: 8 - 10
Ingredients
Blueberry, lavender, & honey cashew cheesecake
3 cups raw cashews
½ cup honey
1 cup canned full fat coconut milk
⅓ cup coconut oil
⅓ cup lemon juice
1 tbsp vanilla extract
1 tsp salt
Blueberry lavender syrup
2 cups wild blueberries, frozen
2 tbsp dried lavender (food grade)
2 lemon peel strips, about 2 inches in length
2-3 tbsp maple syrup
Granola crust
2 cups Jamie’s Farm Honey Lavender Granola with Sea Salt, more for garnish
¼ melted ghee
Directions
Soak the cashews: Add the raw cashews to a large jar or container. Add enough water to cover them by at least 2 inches. Cover and place in the fridge for a minimum of 8 hours, or overnight.
Make the blueberry-lavender syrup: This can be done the night before (like the cashews) or before you assemble the cheesecake. To a small pot, add the frozen wild blueberries, dried lavender, lemon peel strips, and maple syrup. Bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally. Remove the pot from the heat and allow the mixture to cool to room temperature. Strain the liquid through a fine-mesh strainer, reserving both the liquid syrup and the lavender-infused blueberries. Store both in the fridge if you are making this in advance.
Prepare the pan: Grease a 6- or 8-inch cake pan or springform pan with coconut oil or nonstick spray, and line the bottom with a circle of parchment paper. If you’re using a regular cake pan, cut two long, thin strips of parchment and crisscross them in the center of the pan, allowing the ends to hang over the sides. This will create "handles" to help you lift the cheesecake out easily.
Make the crust: In a food processor, add the granola and pulse until it has a texture similar to coarse sand. Pour the granola into a small bowl and mix in the melted ghee until it is fully incorporated. Dump the crust mixture into the prepared pan and press it evenly across the bottom using a spatula or the bottom of a cup. Set the pan aside.
Make the cheesecake batter: Drain the soaked cashews. Add them to a high-speed blender along with the honey, full-fat coconut milk, coconut oil, lemon juice, vanilla, and salt. Blend on low speed, gradually increasing to high until the mixture is extremely smooth and silky.
Remove half of the cashew batter and pour it into a separate bowl. To the remaining batter in the blender, add 3 tablespoons of the blueberry-lavender syrup and 3 tablespoons of the reserved lavender-infused blueberries. Blend again until the mixture is completely smooth.
Assemble the cheesecake: To the cake pan with the prepared crust, pour in the plain cashew batter. Tap the pan lightly on the counter to flatten the layer and release any trapped air bubbles. Carefully pour the blueberry-lavender batter on top of the plain batter as evenly as possible.
Cover the cheesecake with plastic wrap or a tea towel and place it in the freezer for at least 4 hours, or until it is completely firm and set. To serve, carefully remove the cheesecake from the pan using the parchment handles (or by releasing the springform pan). Slice and garnish each piece with the leftover lavender-infused blueberries, a drizzle of the blueberry-lavender syrup, and a sprinkle of additional granola.
Store leftover cheesecake in an airtight container in the fridge for up to a week and a half, or in the freezer for up to 3 months.