My hubby LOVES blue cheese.

Me ~ I’m not so much a fan of the stinky bleu…

And, he also loves cheesecake.

Thus, I’ve been planning this special little, single-serving dessert for him for ages.
Two years, in fact.

A “raw” no-bake cheesecake made from blue cheese – that’s right – BLUE CHEESE cheesecake.

The crust is just perfectly crunchy and perfectly sweet – a raw food enthusiasts dream, made from soaked dates and pecans.

And the filling will make a blue cheese lover simply swoon.

Don’t you dare forget to garnish with some candied rosemary and berries.
The finishing touch always makes things better.

Why not celebrate yourself with this little cake?
One for you – and one for your hubby!

No Bake Blue Cheesecake

8 oz. cream cheese, softened to room temperature
6 oz. good blue (bleu) cheese
1 cup powdered sugar
1 tsp. fresh lemon juice
pinch of salt
2 cups raw pecans
1 cup dates, soaked

blueberries or blackberries and fresh rosemary + 1 egg white + 2 Tbs. white sugar

Fold together the softened cream cheese, blue (bleu) cheese, and sugar in a medium bowl. Sprinkle with a pinch of sea salt and the lemon juice.

Meanwhile, combine the pecans and soaked dates (drained) in a food processor and puree until sticky and crumbly. Add a touch of the soaking water, if necessary.

Divide the crust in two and press each half in to the bottom of a 4″ springform pan. Alternatively, you can make a bigger cheesecake and use both the crust and filling in one 8″ springform pan.
For the two smaller cakes, divide the blue cheese filling and fill over the pressed crust.

Toss the fresh berries and rosemary in the egg white and then very delicately toss in white sugar. Allow to dry.

Garnish the cake with the beautiful berries and herbs. 

Chill for at least 4 hours to all everything to set.

Blue cheese lovers beware – this is rather addicting.