Made this amazing Raw Blueberry Cheesecake this Sunday and omg it was sooooo delicious!!! Like I can’t even. This was the first time I made a raw blueberry cheesecake and just went with the flow and I didn’t know if it was gonna turn out yummy or not but it did haha! So proud of myself lol. No but it was absolutely delisshhhh. It’s both paleo, raw, vegan, plant based and gluten free so most people can eat it. If you are allergic to nuts just switch the almonds for sunflower seeds or gluten free oats. I served the cake with fresh blueberries and fresh mint but you can basically go with whatever you like. It will turn out great either way!



(serves 6-8)

  • 1 cup almonds
  • 1/2 cup shredded coconut
  • 23 fresh sticky dates, pitted
  • 1/4 tsk vanilla powder
  • Two pinches Himalayan pink salt
  • 2 cups cashew nuts
  • 1/2 cup cold pressed coconut oil, melted
  • 1/3 cup agave sirap or maple syrup
  • 2 lemons, the juice
  • Two pinches Himalayan pink salt
  • 1/2-1 tsp vanilla powder or essence
  • 1 1/4 cup frozen blueberries, thawed


1. Let’s make the bottom first by mixing almond, shredded coconut and dates into small pieces in a food processor.

2. Add the vanilla and Himalayan salt and mix again, Mix until you have a sticky dough.

3. Line a 8 inch / 20 cm springform with loose edges with plastic wrap and press the dough into the form with your hands.

4. Make the filling by mixing cashew nuts in a food processor into a flour, add melted coconut oil, agave syrup, lemon juice, salt and vanilla. Mix until you have a creamy filling.

5. Pour the filling into a bowl, add the thawed blueberries and STIR carefully until well incorporated.

6. Pour the filling into the form and place the cake in the freezer for at least 4h and let cool for about 1h in room temperature before serving.

7. Serve with heaps of fresh blueberries and fresh mint leaves.

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