Blueberry Lemon Cheesecake

By Chef: Paula Ansell
Posted: April 13, 2017


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Delicious, creamy, tangy, sweet and….Blueberries and lemon….does anything else need to be said?? This combination is one of the absolute BEST and perfect for spring!

Yield: makes 12 cupcake size cheesecakes


  • 100g Shredded Coconut
  • 50g Almond Meal (ground almonds)
  • 230g Dates
  • 1 Tbs Lemon Juice
  • Zest of 1 lemon
  • 350 g raw cashews – about 2 cups, soaked for atleast 4 hours
  • 270 g Blueberries – frozen
  • 1/4 cup lemon juice
  • 80g Brown Rice Syrup
  • 1/2 cup coconut oil


  1. Put all your ingredients in your food processor and blend until a dough like consistency forms.
  2. Press equal amounts of base into each mold then freeze.
  1. Blend on high in your blender until smooth and creamy; add the coconut oil last.
  2. Blend until smooth, then add the coconut oil.
  1. Divide the mixture between the molds and stick a blueberry in the top.
  2. Move to the freezer to set, for at least 3 hours. Remove from the molds and allow to defrost before eating.