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Raw Blueberry Cheesecake

Yields1012 Servings

A beautiful and simple cheesecake recipe that everyone will enjoy!

Filling Ingredients
 2 cups raw cashews, soaked until soft in filtered water
 Juice and zest of one lemon
 Raw organic honey to taste
 6 tbsp Changing Habits Coconut Oil
 ½ tsp 1/2 tsp Homemade Vanilla Essance
 A pinch of Changing Habits Seaweed Salt
 1 cup blueberries
 1 cup fresh berries to garnish
Base Ingredients
 56 Changing Habits Dates
 1 cup pecans
 ½ cup shredded coconut
 Raw organic honey to taste
 ¼ tsp Changing Habits Seaweed Salt
 12 tbsp Changing Habits Coconut Oil

Rinse the cashews before using


To make the base all ingredients into a food processor and pulse until it forms into a chunky crumbly mixture. The base is ready when you can roll it into a ball that stays together (you may need to add a little water until this happens if the dates are not fresh enough).


Press the base mixture into a spring form cake tin and place it in the freezer and chill while you prepare the cheesecake filling


Place all filling ingredients in a high speed blender or food processor and process until silky smooth


Remove the chilled gluten free base from the freezer and top with filling and return to the freezer to set


Before serving, defrost the cheesecake in the fridge until it can be easily sliced and garnish with the remaining fresh berries

Nutrition Facts

Servings 1012