Dairy-Free Blueberry Blackberry Lemon "Cheesecake"

Nature is amazing once you "see" the interconnections between man, plants and food. I love these certain type of purple-flower bushes that blossom with what looks like blackberries. 

The bees love these bushes and feed off of them during the spring and summer months. Whenever I look at these bushes, I think of blackberries. 

Have you picked your berries this season? ☀️ #vegan #veganfood #vegetarian #veganrecipes #veganfoodporn #veganfoodshare #f52grams #seattle #seattlefood #foodblogger #foodporn #foodpics #diet #nutrition #mindfuleating #mindfulliving #food #foodie #vegan #veganfoodporn #healthyeating #healthyfood #healthy #familyfood #slowfood #thenewhealthy #personaltrainer #healthcoach #flowers #flower #glutenfree #glutenfreevegan

A post shared by Elizabeth Kovar (@erkovar) on Aug 26, 2017 at 9:11am PDT

And if you live in Seattle, you know there is no shortage of blackberry and raspberry bushes in the city. Inspired by the fruits and flowers of nature, I decided to combine the natural sweet and tart flavors in a refined sugar-free filling. 

I always make desserts healthier, so if you want the filling to be sweeter, add more agave nectar. However, too much sweetener overrides the natural flavor of the berries. Enjoy!

Dairy-Free Blueberry Blackberry Lemon "Cheesecake"
Prep Time: 10-15 minutes
Waiting Time: Several Hours

Ingredients:
1 premade graham cracker crust (or your favorite homemade recipe)
1 8-ounce container of vegan cream cheese
1/2 cup fresh blackberries
3/4 cup frozen wild blueberries (or regular)
1 cup cashews, soaked for at least 2 hours
1/2 tsp vanilla
2 tbsp. lemon juice
2 tbsp agave nectar
1/4 tsp lemon zest
pinch of salt

Directions:
Place all of the filling ingredients into a food processor and blend until smooth. Adjust any flavors as necessary. Add more blueberries, lemon zest or sweetener for a stronger or sweeter flavor. 

Pour the filling into the crust and smooth out the filling with a spatula. Cover the cheesecake and cool in the refrigerator for several hours to overnight to thicken OR place in the freezer (about 1-2 hours) to solidify. Thaw in the refrigerator and serve chilled. 

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