This recipe is not only very easy to make, but healthy! Not full of dairy or sugar like most cheesecakes. Believe it or not … it is made mainly from dried fruit and nuts. The main thing you need for making this recipe is a good food processor. This cheesecake is made in 3 parts – the base, the filling and the topping.

Blueberry cheesecake

Makes 25cm tin = 8 serves



  • 1 cup brazil nuts
  • 1/2 cup almonds
  • 1 cup dates
  • 1/2 cup water


  • 2 cups cashew pieces
  • 6 dates
  • 1/4 teaspoon vanilla essence
  • pinch of salt
  • 1/2 cup water
  • 1/4 cup coconut cream


  • 3 cups frozen blueberries
  • 2 teaspoons arrowroot (or cornflour)
  • 1/2 cup water
  • juice of half a lemon


  1. put all base ingredients into food processor and process until a dough texture
  2. do not over process – it should have some small pieces of cashews showing – you may need to add a little more water
  3. press into a 25cm tart dish (the ones with the removable bottoms are best)
  4. put all filling ingredients in a food processor (cleaned) and process until very smooth
  5. pour out over the base
  6. topping – mix arrowroot, water and lemon juice in a cold small pot or frying pan
  7. add blueberries and heat (stirring well) until a gel has formed
  8. pour blueberry topping over the cheesecake to complete – use a fork to evenly distribute
  9. refrigerate covered for at least 4 hours (or else it will be sloppy) and serve chilled