Gluten Free Cheesecake

Gluten Free Cheesecake 




  • 1 cup raw cashews

  • 1/2 cup almonds

  • 5 dates (pitted)

  • 2 T coconut oil

  • 1 cup gluten free pretzels


  • 8 oz organic cream cheese

  • 5.3 oz organic vanilla greek yogurt (or non-dairy yogurt)

  • 1 T honey

  • 1/2 tsp vanilla extract

  • 1/2 lemon (juice)

  • 1 cup fresh (or frozen) blueberries


  1. In food processor, combine: cashews, almonds, dates, and coconut oil. Pulse, then blend on high until well blended.

  2. Gently pour in pretzels to crust mixture. Pulse, then blend on low for 30 seconds.

  3. Remove from food processor and set aside.

  4. Next, combine cream cheese, yogurt, honey, and vanilla extract in food processor.

  5. Blend on high for 1 minute or until well blended.

  6. With non-stick spray, grease an 8x8 dish and press crust mixture into dish until evenly spread.

  7. Layer filling on-top of crust.

  8. Sprinkle fresh lemon juice on top + drizzle additional honey (as desired)

  9. Top with blueberries.

  10. Chill in freezer for 1 hour.