Whip up this three-layer Blueberry Cheesecake for a dessert loaded with antioxidant-rich nutrients!
Healthy eating doesn’t mean you have to give up silky sweet cheesecake. Now you can indulge in fresh blueberry filling and creamy whipped topping – without any sugar or dairy!
Bursting with antioxidants, this recipe checks all the major flavor boxes. Lemon juice and blueberries add a bright tart flavor while chewy dates make up the sweet sticky filling. Use coconut cream as an alternative to cream cheese and combine crunchy pecans with cinnamon for a “graham cracker” crust.
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To get started, use a food processor to blend together pecans, almond flour, dates, coconut oil, and cinnamon. Pulse into a crumbly paste and ensure the mixture is nice and sticky. Tip: If too crumbly, add one to two tablespoons of water and continue blending. Transfer the mixture to a springform pan and press the crust into the pan, spreading into an even layer. Place inside the refrigerator and let it chill for 10 minutes.
Next, blend the blueberries, lemon juice, and dates. Wait for the crust to chill and then pour the blueberry filling on top. Spread it in an even layer and transfer the tray into the freezer for two hours.
When ready, remove the chilled tray from the freezer. Set aside and begin blending the coconut cream topping. Tip: For extra sweetness, you can add in another tablespoon of maple syrup. Mix until smooth and then pour on top of the chilled blueberry filling. Spread the topping evenly and let it chill in the refrigerator for two more hours.
Enjoy with a sprinkle of fresh blueberries on top or store leftovers in the freezer for up to 30 days.
Antioxidant-Rich Blueberry Cheesecake
20 mins
Antioxidant-Rich Blueberry Cheesecake
Megan Olson- Food Processor
- 9” Springform Pan
For the Crust:
- 1 cup pecans, raw
- 1 cup almond flour
- ¼ cup dates
- ¼ cup coconut oil, melted
- 1 T cinnamon
For the Blueberry Filling:
- 2 cups blueberries
- 2 T lemon juice
- 2 dates, pitted
For the Coconut Cream Topping:
- 1 ½ cups raw cashews, soaked for two hours and drained
- ½ cup coconut cream
- 1 T vanilla extract
- ¼ cup maple syrup
- To Make the Crust: Line a 9-inch springform pan with parchment paper on the bottom.
- Add the crust ingredients to a food processor and blend on high until the mixture becomes a crumbly paste. (If the mixture is too crumbly, add one to two tablespoons of water and blend until sticky).
- Transfer to the prepared springform pan and use your fingers to press the crust into the bottom of the pan.
- Chill in the refrigerator for 10 minutes.
- To Make the Blueberry Filling: Rinse out the food processor and add the ingredients for the blueberry filling. Blend until smooth, or until the dates are broken down.
- Pour the filling over the top of the chilled crust and spread into an even layer. Place in the freezer for two hours to set.
- To Make the Coconut Cream: Place the ingredients for the coconut cream topping into the food processor and blend until smooth.
- Pour the coconut cream over the frozen blueberry filling and spread into an even layer.
- Place in the refrigerator for two hours to set.
- When ready, cut into eight slices, and top with fresh blueberries. Serve immediately.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)
Coconut cream (Native Forest)
Maple syrup (Hidden Springs Maple)
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