Earl Grey Lemon Cheesecake (Vegan, Gluten-free + Raw)

Crust: 1 cup almonds and 1¼ cup Medjool dates
Filling: 1½ cup raw cashews, soaked (4-6 hours is best or use boiling water and soak for 20 minutes), ½ cup coconut cream, ½ cup agave nectar, ¼ cup virgin coconut oil, melted, ¼ cup fresh lemon juice, 1 tsp lemon zest, 3 tsp early grey tea leaves
Garnish: ¾ cup blueberries

Crust: Add dates and almonds to food processor and process on high for 1-2 minutes until a chunky, sticky “dough” forms. Using your fingers, you should be able to press together some of the crust and have it stay together. If your crust is too dry, add more dates. If too sticky, add more almonds. I left mine a bit on the chunky side as I like the extra crunch but if you want yours more smooth, just process a bit longer to make the crust finer. Transfer your crust to your desired baking dish. Using your fingers or the back of a spoon, firmly press crust into the bottom of your baking dish, ensuring that it is packed evenly around the entire dish.
Cheesecake: In a high-speed blender, add cashews, lemon juice, agave nectar, coconut cream, coconut oil and lemon zest. Blend on high until filling is very smooth and creamy. Pour half of the batter over your prepared crust. Ensure that the batter is evenly distributed over the pie crust, tapping the dish a few times to get rid of any bubbles. To the remaining batter, add the earl grey tea leaves and blend for another minute. Scrape down sides if needed to ensure evenly blended. Gently pour the earl grey infused batter over the lemon batter, being careful not to mix the layers. Garnish your cheesecake with blueberries. Gently press the berries into the cheesecake so that half of each berry is in the batter. Place cake in freezer for at least 2 hours to set. To serve, allow to soften on counter for about 20-30

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