1. Put the coconut milk in the fridge at least 4 hours before you make this dish. It will help to thicken up the fats and create a thicker and smoother cheesecake consistency.
2. Place your cashews in a bowl. Top with enough hot water to cover and let sit for 30–40 minutes while you make the cheesecake crust. Once the cashews are softened, drain the liquid, and add the cashews to a blender.
3. Melt coconut oil in the microwave in 30-second increments. Add into the blender.
4. Add the coconut milk, honey, vanilla, lemon juice, and Lavender Vitality essential oil to the blender.
5. Blend until the mixture has a thick, creamy, and smooth consistency.
6. Take two-thirds of the mixture out and place it into a separate bowl.
7. Add blueberries to the remaining one-third in the blender and blend until smooth.
8. Take your molds out of the freezer and add both fillings on top of the crust. You can place the white filling and then the blueberry filling, do a swirl design, or get as creative as you want! (If you want the colored layers to be separated, pour the white filling on top of the crust and tap the mold on the table to get rid of air bubbles. Place into the freezer for 10 minutes, then pour the blueberry filling on top.)
9. Once you’ve filled the molds, decorate with your desired toppings (if any). Then place your mold back into the freezer and freeze for 4–10 hours, depending on the size.
YL tip: Taste test your mixture after it is blended. If you want it to be sweeter, add more honey. If you want more brightness, add more lemon juice. If you want a stronger lavender flavor, add more essential oil! This is your cheesecake, so tailor the flavors to your personal taste.
1½ cups blueberries (frozen or fresh)
½ tablespoon lemon juice
¼ cup honey (or maple syrup)
1 tablespoon organic cornstarch
2 tablespoon water
1. Add blueberries, lemon juice, and honey to a pot on medium heat. Stir occasionally, cooking until the mixture begins to bubble slowly (about 5 minutes). Move onto the next step while you wait.
2. Combine water and cornstarch in a separate dish and stir until incorporated.
3. Once the blueberry mixture is slowly bubbling, turn heat down to medium-low and add your cornstarch/water mixture.
4. Remove from heat.
When you are ready to eat this decadent dish, remove your mold from the freezer and let sit for 10–15 minutes. If you used a muffin tin, cut around the edges of the dish to help pop the cheesecakes out. Plate your cheesecake and top with the blueberry sauce and whatever else you want!
Don’t like lavender flavor? Try making a Lime Vitality or chocolate cheesecake instead! This recipe is incredibly versatile and can be tweaked to your tastebuds’ content. Simply leave out the Lavender and blueberries and add your favorite fruit or flavors to create your own personalized desserts.
Looking for more blueberry-lavender recipes? Try this fruity and floral ice cream for a delicious end to a hot summer day. Or whip up a mint-chocolate protein shake (that tastes just like dessert!).
Did you know you can make cheesecake without dairy?
What other flavors do you think would make a delicious dairy-free cheesecake?