Coconut Blueberry Raw Cheesecake

Absolutely fresh and delicate, this coconut and blueberry cheesecake melts in your mouth. With blueberries, which are low in calories, high in nutrients and have a high antioxidant capacity, this raw cheesecake is light and smooth. Great to have with a cup of tea.





  • 2 cups cashew nuts (soaked for at least 2 hours)
  • 1 ½ cup coconut milk
  • 1 cup rice syrup or agave
  • 1 tbs vanilla paste
  • 2 tbs cacao butter
  • ½ cup coconut oil (tasteless)


Get a small pot and fill ¼ with water, put on stove and bring to boil on lower heat to simmer. Chop up enough cocoa butter to measure 3 table spoons and put into a small stainless steel bowl. Put the bowl on top the pot (be careful to not to let the bottom of the bowl touch the boiling water).

While the cocoa butter melts, undo the clasp of three small spring form pans (10cm base) and release the base from the sides. Turn the base upside down and cover it with a sheet of non-stick baking paper. Allow the sides of the paper to overhang. Return the sides of the pans to the base and use the clasp to secure. Don’t trim the paper – it will help you to remove the cake when ready.

For the base, put all ingredients in blender or food processor, pulse 4 or 5 times on and off until you get a nice dough consistence.
Remove dough from blender and divide into three parts. Place each part on spring form pans, pressing the dough evenly into the middle and corners of the spring forms using your fingers. Set aside in the freezer.

To make the filling, put all ingredients in blender. Blend until you have a thick and shine paste. Take the bases out of freezer, using a spatula to pour the cheesecake filling inside the spring form pans.

Set in the fridge for at least twelve hours, or set in freezer if you want to have it frozen. For the toppings, you can use blueberries, raspberries, raw cacao, cacao nibs, desiccated coconut… be creative!