Lemon Cheesecake with Wild Blueberry Sauce

Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.

Cream cheese filling

Lemon Cheesecake with Blueberry Sauce
coconut cream
  • 8 oz. cream cheese
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup Date Puree
  • 1 400 ml can coconut cream (not milk)

Cream together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.

Wild Blueberry Sauce

  • 2 cups wild blueberries(fresh or frozen)
  • 1/4 cup date puree

Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s