Over the summer, we visited Kansas City to watch the U.S. men’s soccer team. We’ve visited Kansas City a few times (my man is a Chiefs fan), and I have really grown to love the city. It has various pockets of differing styles, ambiance, and eclectic shops and cafes. One of our favorite places to eat by far is Cafe Gratitude. We make a point to eat there at least once during each visit. They offer awesome juices, smoothies, elixirs, and raw food. This visit was no different. I sipped on a hot mushroom tonic, enjoyed a delicious entree, and enjoyed a bite or two of my partner’s meal! Even though I was full, I just had to try their blueberry cheesecake. It was one of the best desserts I’ve every had, and I couldn’t stop thinking about it! I only wish I had a photo to share with all of you! If you know me, you know this is quite a shock that I do not have a photo of my dining experience!
This blueberry cheesecake is my attempt to recreate the same texture and flavor I had experienced at Cafe Gratitude. I came pretty darn close to the same taste and texture. You can definitely expect more delicious cheesecake recipes in the future, but for now, I hope you enjoy my first attempt at a blueberry cheesecake. And if you every find yourself in Kansas City, definitely swing by Cafe Gratitude!
Awesome Blueberry Lemon Cheesecake
- 1 cup almonds
- 1 cup walnuts
- 2 cup dates (pitted and soaked to soften if they are on the tougher side)
- 1 teaspoon cinnamon
- A pinch of sea salt
- 3 cups cashews (soaked 2-4 hrs)
- 2 lemons, juiced
- 2/3 cup raw unprocessed honey
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons coconut oil
- 1/2 cup coconut milk
- 3/4 cup blueberries (frozen or fresh)
- Blend all ingredients for the base together in a food processor.
- Using your hands, spread the mixture on the bottom of an 8″ spring pan. Make sure to cover the entire area.
- Place in the freezer to harden while you prepare the filling.
- Wash two lemons and zest. Set the zest aside and juice the lemons.
- Blend all of the ingredients for filling in a food processor or high speed blender until smooth.
- Take the pan out of the freezer and pour the filling in to the pan making sure to disperse evenly.
- Place in freezer to harden for about 2 hours.
- Set out for about 15 minutes to thaw before serving. Top with lemon zest and fresh blueberries before serving.