Paleo Blueberry Cheesecake

Indulge in a delicious Paleo-friendly cheesecake with a nutty almond crust, creamy cashew filling, and bursts of fresh blueberries. This dairy-free, gluten-free dessert is a guilt-free treat for anyone following a Paleo lifestyle.

Ingredients:

• 2 cups almond flour
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• 1/2 cup coconut oil, melted
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• 1/4 cup honey
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• 1 tsp vanilla extract
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• 1/4 tsp sea salt
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• 2 cups cashews, soaked in water for 4 hours
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• 1/2 cup coconut cream
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• 1/4 cup fresh lemon juice
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• 1/4 cup maple syrup
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• 1 tsp vanilla extract
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• 1 cup fresh blueberries
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Instructions:

Preheat your oven to 350F 175C

In a bowl, combine almond flour, melted coconut oil, honey, vanilla extract, and sea salt

Mix until it forms a dough-like consistency

Press the dough into the bottom of a greased 9-inch springform pan to create the crust

Bake the crust in the preheated oven for 10-12 minutes or until it's lightly golden brown

Remove and let it cool while you prepare the filling

In a high-speed blender, combine soaked cashews, coconut cream, fresh lemon juice, maple syrup, and vanilla extract

Blend until smooth and creamy

Pour the cashew filling over the crust in the springform pan

Drop fresh blueberries evenly over the cashew filling, gently pressing them down

Place the cheesecake in the freezer and let it set for at least 4 hours or until it's firm

Before serving, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly

Slice, serve, and enjoy your Paleo Blueberry Cheesecake!