Blueberry Cheesecake

Blueberry cheesecake


  • 1/2 cup brazil nuts
  • 1/4 cup almonds
  • 1/4 cup shredded coconut
  • 1 tablespoon cacao or carob powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 medjhool dates
  • 1 teaspoon agave nectar

Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan.


  • 2 cups fresh or frozen blueberries (thawed)
  • 1 cup dry cashews, finely ground
  • 5 tbsp melted coconut oil
  • 2 tbsp melted cacao butter
  • 1/4 cup honey or agave nectar (I used both)
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt


  1. Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and chill or freeze until ready to serve.
  2. Carmella's Note: If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

Blueberry Sauce:

  • 1 cup blueberries, fresh or frozen
  • Agave nectar to taste


  1. If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and blueberries.

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