0 0
RAW Wild Blueberry Cheesecake

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
50 g of Dried figs
35 g of Dates
1 tbsp. of Coconut oil
1 pinch of Salt
110 g of Ground hazelnut
Berry mixture:
300 g of Wild blueberry
150 g of Cashew nuts
50 g of Walnut
1/2 tsp. of Lemon zest
1 tbsp. of Lemon juice
60 g of Honey
60 g of Coconut oil

RAW Wild Blueberry Cheesecake

  • 25 min
  • Serves 8
  • Easy


  • crust:

  • Berry mixture:



It’s a gorgeous dessert, and it’s a healthy one, especially when made with blueberries! A delicate fruity cake crust with crunchy fig seeds adds to the entire bouquet of flavors and textures. That said, it’s super easy to make, just the way you like it!

You can use fresh or frozen bog whortleberries or blueberries. If you are using frozen berries, defrost them beforehand, preserving their dripping juice.

You can use honey, as in the recipe, or maple syrup for sweetness.

Cashews, walnuts, and dried fruit should be soaked beforehand, as in the recipe, for a delicate texture and to minimize the anti-nutrients.

Be sure to try it! It’s delicious!

Total visits: 177.
Today's visits: 1.



Soak cashews and walnuts together in cold, salted water for at least 4 hours or overnight.
Soak the dried figs and pitted dates in a separate bowl at the same time.
If you use frozen blueberries, defrost them, preserving the dripping juice.


Cover the bottom of a 20 cm baking dish with baking paper. If you want perfectly flat edges, also line the edges inside with a strip of baking paper.


Let's start with the crust. Take the dates and figs out of the water and squeeze them out. Then put dates and figs in a food processor and grind them until you obtain a smooth paste. Add salt, ground nuts and melted coconut oil. Blend the mixture in the food processor until it is smooth.


Place the received mixture on the bottom of the baking dish and distribute it evenly, forming a cake crust. The mixture will be pretty sticky, so either use baking paper or wet hands. Then put the baking dish in the fridge.


Melt the coconut oil and honey if it is candied. Drain the nuts and rinse them under running water. Then put all the ingredients in the bowl of a food processor and grind until smooth. If the mixture becomes too thick, you can add a little juice from the berries.


Pour the received mixture into the baking dish on the cake crust and flatten the surface. Place the cake in the fridge to harden for 4 hours at least, or better overnight. Decorate the ready cake with coconut shavings and berries to taste.
Store the cake in the fridge.
Bon Appétit!

Coconut and Almond Flour Pancakes with Fruit and Minty Lemon Yogurt
Cream of Ramsons (Wild Garlic) Soup with Pine Nut Milk
Coconut and Almond Flour Pancakes with Fruit and Minty Lemon Yogurt
Cream of Ramsons (Wild Garlic) Soup with Pine Nut Milk

Add Your Comment