lemon blueberry raw cheesecake



serves 9 (double the recipe for larger group)

for lemon blueberry filling:

1 cup raw cashews

1/4 cup water

1/4 cup sweet (honey or agave)

1/4-1/2 lemon fresh squeezed

4-7 drops lemon essential oil (depending on how tangy you want it)

1 tsp vanilla (or to taste)

1/2 package frozen blueberries or any other frozen fruit

1/4 cup of coconut oil

1/2-1 teaspoon of psyllium husk powder (will bind it all together and help it set up)

flax seeds or ground flax (will also help bind together and set up)

blend until smooth. its easy to over do the psyllium husk powder since the mixture will seem like a really thick smoothie, but it will set up! don’t worry! *optional: scoop filling into a bowl and place in the fridge while you make the crust.


for the crust:

1 cup walnuts

3/4 cup almonds

1/2-3/4 cup dried unsweetened coconut shreds

1/2 cup dates (take the pit out)

maple syrup or raw honey (to taste – start with 1 tablespoon)

1/4 tsp vanilla

pinch of sea salt

add more of one or all ingredients if you need to stretch the recipe or adjust the taste or change texture

press crust into dish. i did an 8×8 square glass dish. it gave us 9 pieces total.

pour the filling over crust. spread evenly.


for the cream:

coconut cream (use the cream from 1 can of organic coconut milk || works best when the can has been in the fridge overnight)





PC: Shannon Reid from ikneadtobakeblog


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