So excited to share with you one of my friends all time favourite desserts. I initially made these for a cafe, I had a spare one and gave it to her to try. From then on she has been addicted haha! But really she knows that she can order a batch if these freeze them down so she has a supply of guilt-free treats for when those sweet cravings emerge! They are so creamy and frozen blueberries are great to use – therefore can be made all year round! The ganache is not necessary – I have served this with a vanilla bean coconut yoghurt which was super yummy! However, for a treat the cacao & coconut butter bring an extra element of sweet goodness.
This recipe is suitable to make in a round springform pan – however I used something like in the picture to make individual servings. These are great the bottoms just pop up so you can easily get the cheesecake out. I think you can buy them online, but also a kitchen shop will usually stock them too.
For the Base you will need the following ingredients
- 150g dates
- 1/2 cup desiccated coconut
- 2 cups slivered almonds
- 1 tablespoon coconut oil
- 2 tablespoon rice malt syrup/maple
In a food processor blend together the dates, coconut and almonds until everything is very finely chopped. Add in the oil and maple as required – some dates are drier than others so just add the liquid as needed to get your mixture to bind well. Firmly press down in your cake tray – you may want to grease the bottom and sides of your pan with a little coconut oil/greaseproof paper to prevent it from sticking.
Blueberry Cheesecake Ingredients
- 2 1/2 cups soaked cashews (overnight or around 5 hours)
- 1/2 cup coconut yoghurt
- 3/4 cup coconut oil
- 1 cup blueberries (160g) – if using frozen defrost them
- 1 teaspoon vanilla bean paste
- 2 tablespoon maple syrup
In a food processor blend together the cashews and yoghurt for a couple of minutes until all the cashews are blended – then begin to add in the coconut oil, vanilla & maple syrup. Keep blending until smooth and creamy, (this may take between 5-8 minutes -depending on your blender).
Now add in the blueberries and blend again just to combine the berries into the cheesecake mix. Pour the mixture on top of the base and place in the freezer for a couple of hours.
Blueberry Ganache Ingredients
- 60g cacao butter
- 1/3 cup coconut butter
- 1/3 cup coconut yoghurt
- 2 tablespoons maple syrup
- 1/3 cup of pulsed (squashed) blueberries
Using a double boiler melt down the cacao & coconut butter- stirring them together. Remove the bowl from the heat (be careful not to burn yourself!) add in the rest of the ingredients and whisk together. If you need to place the bowl back on top of the hot water and whisk everything together so it looks like the mixture in the video.
Sorry about the poor quality – my computer is playing up with the uploads. But it should give you some idea of what it looks like after you give it a good whisk.
If it is too runny – place into the fridge for 5-10 minutes to cool and then give it a stir/whisk to nicely combine all the ingredients.
Dollop the ganache on top of the cheesecakes once they have cooled. I love that it is refined sugar free and still tastes so sweet.
These are suitable to freeze and will last for a couple of weeks in the fridge if kept in an air tight container.
I hope you are all enjoying your day! Please tag me in your recipe creations on IG I love seeing them.