Dolce Cheesecake
![Woman serving blue cheese cake on platter with blueberries and flowers](https://cdn.shopify.com/s/files/1/0607/6006/4229/files/custom_resized_152ee45c-6011-4fcb-8570-80e492768df9_480x480.jpg?v=1697187747)
Dolce Cheesecake
Crust
- 3 cups Almonds
- ¼ tsp Salt
- 6 Medjool Dates, pitted and soaked in water for an hour to soften
Filling
- 1 Imagine Wheel
- ½ cup Maple Syrup or Agave
- 1 can Coconut Milk
- 1 tsp Vanilla Extract
- 1 cup Whole blueberries folded in
Garnish
- Garnish with pollinator wildflowers and fresh organic blueberries
Directions
- In the bowl of a food processor, place the almonds and pulse until mealy.
- Drain the water from the dates.
- With the motor running, add the dates to the bowl of the food processor one at a time and blend until the dough balls up on the side of the bowl.
- Press the dough into the bottom of a prepared springform pan in an even layer. Sprinkle with salt.
- Add all filling ingredients to a high powered blender and blend until smooth. Fold in the blueberries gently and add on top of the crust.
- Place cheesecake in the freezer for at least 8 hours or overnight.
- Let stand for 10 minutes before serving. Garnish with fresh blueberries and flowers.
![Close up image of blue cheese cake loaded with blueberries and flowers](https://cdn.shopify.com/s/files/1/0607/6006/4229/files/custom_resized_23ba6418-49af-4cf7-914c-ba46dc705142_480x480.jpg?v=1697145520)