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Blueberry Cheesecake

Prep Time:

Approximately 19 minutes

Cook Time:

Approximately 4 hours 27-29 minutes


4 Servings



About the Recipe

This healthier version of blueberry cheesecake replaces traditional ingredients with nutritious alternatives, providing a guilt-free dessert option for indulging in delightful sweetness.

The total time required, including both preparation and cooking/chilling time, is approximately 4 hours and 46-48 minutes.

This allows for ample time to create a delicious and healthy blueberry cheesecake that serves four, perfect for a delightful dessert option!


For the Crust:

  • 1 cup almond flour

  • 2 tablespoons coconut oil, melted

  • 1 tablespoon maple syrup or honey (optional)

For the Filling:

  • 1 cup raw cashews, soaked in water for 4-6 hours or overnight

  • 1/4 cup coconut cream

  • 2 tablespoons lemon juice

  • 2 tablespoons maple syrup or honey

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the Blueberry Topping:

  • 1 cup fresh or frozen blueberries

  • 1 tablespoon maple syrup or honey

  • 1 tablespoon water

  • 1 teaspoon lemon juice

  • 1 teaspoon cornstarch (optional, for thickening)


  1. Prepare the Crust:

    • Preheat the oven to 350°F (175°C).

    • In a bowl, mix almond flour, melted coconut oil, and maple syrup/honey (if using) until well combined.

    • Press the mixture firmly into the bottom of a small baking dish or four mini cheesecake molds.

    • Bake for 10-12 minutes until lightly golden. Allow to cool.

  2. Make the Filling:

    • Drain the soaked cashews and add them to a blender or food processor.

    • Add coconut cream, lemon juice, maple syrup/honey, vanilla extract, and salt.

    • Blend until smooth and creamy, scraping down the sides as needed.

    • Pour the filling over the cooled crusts and spread evenly.

  3. Prepare the Blueberry Topping:

    • In a small saucepan, combine blueberries, maple syrup/honey, water, and lemon juice.

    • Cook over medium heat until the blueberries break down and the mixture thickens slightly.

    • If desired, mix cornstarch with a teaspoon of water and add to the blueberry mixture to thicken further.

    • Let the blueberry topping cool slightly.

  4. Assemble and Chill:

    • Spoon the blueberry topping over the cheesecake filling.

    • Gently spread the topping to cover the surface.

    • Refrigerate the cheesecake for at least 4 hours or until set.

  5. Serve and Enjoy:

    • Once set, slice the cheesecake into four servings.

    • Serve chilled and enjoy the delightful combination of creamy cheesecake filling with a burst of fresh blueberry flavor.

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