Raw Blueberry Cheesecake with Crumb Topping

By Chef: Nicole Axworthy
Posted: June 29, 2012


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Do you have a party or potluck gathering to attend and are stumped on what to make for dessert? We highly suggest you try this blueberry cheesecake recipe by Nicole Axworthy simply because it is fool proof and guaranteed to be loved and devoured! Fresh blueberries combine with soaked, pearly white and decadently creamy cashews, dates, fresh lemon, vanilla bean and the secret ingredient (if you wish)- a tsp of dried lavender! A bit of lecithin granules and coconut oil are added to help the cake set properly so you can achieve that perfect cheesecake consistency! The crust is a combination of dates, shredded coconut and raw almonds, while the topping is a crumbly, lightly sweetened mixture of dates, coconut, walnuts and oats. Be sure to keep your cheesecake in the freezer until it’s ready to serve!

Yield: 1, 8 inch cheesecake


For the crust:

  • 2 cups raw almonds
  • 1/2 cup dates
  • 1/4 cup shredded coconut
  • 1/4 tsp sea salt

For the filling:

  • 3 cups cashews, soaked overnight
  • 3 cups blueberries, picked over and rinsed
  • 15 dates, soaked for 1 hour
  • juice of 1 lemon
  • seeds of 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tsp dried lavender (optional)
  • 1/4 tsp sea salt
  • 1/4 cup raw agave nectar
  • 1 tbsp coconut oil, melted
  • 1 tbsp lecithin granules

For the crumb topping:

  • 1/2 cup walnuts
  • 1/4 cup dates
  • 1/4 cup shredded coconut
  • 1/4 cup oat groats
  • 1/8 tsp vanilla extract
  • pinch of sea salt

For the crust:

1) Process the almonds in a food processor until they become a course meal.

2) Add the rest of the ingredients and process to combine. The mixture should stick together when pressed between your fingers.

3) Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.

For the filling:

1) Rinse cashews and dates and blend them in a food processor.

2) Add the rest of the ingredients, except the coconut oil and lecithin granules, and blend until smooth.

3) Finally, add the coconut oil and lecithin granules and blend to combine. Pour onto prepared crust and place in the freezer.

For the crumb topping:

1) Chop the walnuts and dates briefly in a food processor.

2) Add the rest of the ingredients and pulse lightly to combine.

3) Crumble the topping evenly onto the cheesecake filling, pressing gently.

Keep the cheesecake in the freezer until ready to serve.