Blueberry and lime cheesecake by claire gunn


Posted In: Recipes

I was craving a big wodge of tangy, creamy cheesecake. Also, as usual I had a craving to make pretty pictures of sweet, colourful foods with flowers. This recipe is quite easy if you have a food processor and a desire for healthy food making. The essential two ingredients are soaked cashew nuts and blueberries – fresh or frozen is all good. If you wish, you can substitute the blueberries for raspberries, cherries, redcurrants or blackberries.


  • They protect our bodies from damage by free radicals that can damage cellular structures and contribute to aging and diseases like cancer.
  • Blueberries are believed to contain one of the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.
  • Blueberries may lower blood pressure.
  • They have high levels of fibre, Vitamin K, C and manganese.
  • Blueberries are moderate in sugar when compared to other fruits.
  • Research suggests that anthocyanins in blueberries can have beneficial effects on insulin sensitivity and glucose metabolism.

Blueberry and lime cheesecake by claire gunn


For the crust:

3/4 cup ground almonds
1/2 cup pecan nuts
1/2 cup hazelnuts
2 tbsp cacao
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp melted cacao butter
1 tsp vanilla essence

For the cream layer:

3 cups cashew nuts, soaked for 4 hours or boiled for 10 minutes
3 large, juicy medjool dates
1/2 cup coconut milk
2 limes zest and juice
1 lemons juice
2/3 cup melted coconut oil
1 tbsp melted cacao butter
1 tsp vanilla paste

For the blueberry layer:

1 cup blueberries, frozen or fresh
1 cup blackberries or another cup of blueberries
Blueberries to garnish

In a food processor blend all the crust ingredients to a smooth paste and press into a medium sized rectangular baking dish lined with sturdy baking paper. Press the crust evenly into the dish and smooth over with a wet spoon to get it perfect. Next, add all the cream layer ingredients into a high speed blender and blend until ultra smooth (don’t forget to double check when removing the stones in the dates!). Pour half of the mix into the pan, then add the berries and blend further. Pour the blueberry mix over the cream mix and swirl the layers together a bit with a spoon. I pushed half a cup of blueberries into this mix as well. Then, keep in the freezer until completely set. To slice, remove from the dish when frozen and let it thaw for about an hour. Use a jug of boiling water to dip your knife in between slices to make the cut more precise and well, you know what they say about a hot knife through butter… Enjoy!

Blueberry and lime cheesecake by claire gunn

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