Raw Blueberry Cheesecake

Best cheese cake ever if I say so myself.  I got the inspiration from my friend Sarah. Thank you Sara, this is one of the best summer desserts ever. The date, walnut and coconut base is perfect for a cheese cake, it’s sweet and soft with lovely nutty hints, which goes so well with the creamy cashew layer and then blueberry jam on top that runs like lava. The whole thing looks beautiful too, so it’s a perfect dessert to share with friends.

Serves 8-10

You can either make 2 small cheesecakes or one big


  • 1 cup shredded coconut
  • 2 & 1/2 cups walnuts (you could also use almonds)
  • 1 cup (200g) Medjool Dates
  • Little pinch of salt

Middle Layer:

  • 3 cups cashews soaked in water for 2 hours
  • 1/2 cup Maple/Agave syrup
  • Juice of 1 & 1/2 juicy lemons (around 1/4 cup of lemon juice)
  • 1tbsp Coconut Oil
  • 1tbsp Vanilla essence or 1tsp vanilla powder
  • Little pinch of salt

Top Layer:

  • 2 cups (300g) Blueberries
  • 1/2 cup Water
  • 1/2 cup Maple/Agave syrup
  • 1tsp Vanilla essence or 1/4 vanilla powder
  • + Fresh blueberries for decoration


  1. Start by the top layer. Pulse the blueberries for a few seconds on the food processor or mashed them with a fork so it becomes liquid but still has lumps of blueberries. Transfer to a bowl and add the chia seeds and the water. Mix well and set aside while the chia seeds soak up on the water and the blueberry juices.
  2. To prepare the base, blend the walnuts, the shredded coconut and a pinch of salt in a food processor for a couple of minutes until everything is nicely crushed. Add the dates and blend again till it forms a sticky mix. Press this into the base of a cake tin and place in the freezer.
  3. Next make the middle layer by simply putting all the ingredients into the food processor and blending until smooth and creamy. When done, take the base layer out of the freezer and pour this mix over it before putting the cake back into the freezer.
  4. Finish the top layer by adding the remaining ingredients (agave and vanilla essence or powder) to your blueberry chia mix. Pour over the middle layer and place the cake back into the freezer to set for one our before serving. You’ll need to remove the cake from the freezer and allow it to warm up for at least 15 minutes before you serve it as it’s much nicer with the jam running over the cake. Serve with some fresh blueberries and enjoy!
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