You can watch the video in the post for visual instructions.Soak the cashews overnight or boil them for about 15 minutes until they are soft.Also, preheat the oven to 350 degrees F (175 degrees C).
Process all pie crust ingredients in a food processor until the dough is slightly sticky. Transfer the dough to a parchment-lined 6-7 inch (15-18 cm) pie pan (or spring-form). Spread it evenly across the bottom of the pan and 2-3 inches (5-7 cm) up the sides.
Bake the pie crust for 18-20 minutes, then allow it to cool at room temperature while preparing the cheesecake/cream pie filling.
To prepare the filling, process all the filling ingredients in a high-speed blender until smooth and creamy.
Pour the filling over the crust, smooth down with a spatula, and chill in the freezer for 45-60 minutes to set.
Transfer all ingredients for the blueberry compote to a small pan, bring to a boil and let the mixture simmer on low heat for 3-5 minutes. Then remove from the heat and leave to cool.
Pour the blueberry compote over the cream layer and enjoy this delicious blueberry cheesecake pie! Store leftovers in the fridge or freeze.
Almond flour: You can use shredded unsweetened coconut instead of almond flour. You should process the shredded coconut in an electric coffee/spice grinder or food processor.
Ground nuts: You can use any nuts/seeds of choice, e.g. peanuts, hazelnuts, almond, macadamia nuts, sunflower seeds, etc.
For a firmer filling: The filling of this blueberry cheesecake pie is fairly loose and super creamy. I like it this way; however, if you’d prefer it to be firmer, you can use agar powder by cooking 1 tsp agar powder with the coconut milk for 3-5 minutes, then blend with the remaining filling ingredients and chill.
Please read the blog post for a soy-free version.
Recipe serves 8. Nutrition facts are for one serving.
Blueberry Cheesecake Pie
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.