Dairy-Free Cheesecake with Blueberry Topping

1. Preheat the oven to 375°F. Place a springform pan on a parchment-lined baking sheet.

2. Make the Crust:  In the bowl of a food processor, pulse the pecans until they are finely ground. Transfer to a medium bowl and wipe out the food processor.

3. Add the sugar to the ground pecans and stir to combine. Add the coconut oil and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature.

5. Make the Filling: Drain the cashews and transfer to the food processor. Pulse until the cashews are coarsely chopped. Add the sugar, honey, lemon zest, lemon juice, coconut milk and vanilla extract, and pulse until very smooth (the mixture should be pretty thick).

6. Pour the cashew mixture over the cooled crust and spread into an even layer. Transfer to the freezer to chill while you make the topping.

7. Make the Topping: In a medium pot, combine the blueberries with the sugar, lemon zest and lemon juice. Bring to a simmer over medium heat. Simmer until the blueberries are very soft and begin to burst, 8 to 10 minutes.

8.Puree the blueberry mixture in a blender or food processor until smooth. Pour the puree on top of the filling and spread into an even layer. Chill the cheesecake in the freezer for at least 45 minutes.

9. Transfer the cheesecake to the refrigerator and keep chilled until ready to serve. To serve, unmold and slice the cheesecake.

Note: No time to soak the cashews overnight? No problem. Place them in a medium pot and cover with water. Bring to a boil and then boil for 15 minutes. Drain and cool the cashews to room temperature before continuing with the recipe.