Raw Blueberry Cheesecake
Prep time: 
Total time: 
yield: 12 slices
  • 1 ½ cups Medjool dates (300g)
  • ¾ cup raw pecans (70g)
  • ¾ cup raw almonds (85g)
  • ½ cup oats (50g)
  • 1 teaspoon vanilla powder
  • ¼ teaspoon fine salt
  • 2 tablespoons melted coconut oil
  • 1 ½ cups raw cashews (215g)
  • 1 cup blueberries (120g)
  • ¼ cup honey
  • ⅓ cup coconut oil
  • 80mL lemon juice
  • ½ teaspoon vanilla powder
  • Fresh berries
  • Dark chocolate
  • Edible flowers
  1. Soak 1 ½ cups raw cashews overnight in water
  2. When ready to make the cake, drain cashews, rinse and drain again
  3. Set aside
  4. Line sides and base of a 22cm spring form pan with baking paper
  5. Pit the dates
  6. Add all base ingredients to a food processor and blend until starting to clump together
  7. Pour into the lined pan, pushing evenly to the edges
  8. Set base in the freezer whilst preparing the cheesecake
  9. Rinse and wipe down processor
  10. Add all cheesecake ingredients to the food processor and blend until smooth
  11. Pour into lined pan and set overnight
  12. Remove from the freezer 15 minutes before serving
  13. Top with optional berries, melted dark chocolate and edible flowers
  14. Slice and serve or store in an airtight container in the freezer for up to 3 months
If you can’t find vanilla powder, use ½ the quantity of quality vanilla extract.
If using frozen blueberries, be sure to thaw first.

VEGAN? Swap honey for maple syrup.
Recipe by Nadia Felsch at https://nadiafelsch.com/2017/01/18/raw-blueberry-cheesecake/