Following my article detailing my journey to being truly sugar free, I’ve decided to share a lot more recipes here on the blog. What better to kick start the new feature than my paleo blueberry cheesecake?
Over the last few years I have created some awesome (if I do say so myself) sugar free deserts, which also happen to be grain (not just gluten!) and dairy free too. The best feedback I get is that you would never know they are ‘free from’. I take this as a huge compliment, and am chuffed to know that some of my most sugar addicted friends are the biggest fans of my work. Not to mention my hubby, who has a very sweet tooth.
This cheesecake is a seriously tasty piece of pie – exceptionally rich and decadent, yet devoid of all the ingredients that cause so many of us such horrible digestive problems. The only spanner in the works would be if you have to avoid nuts, because two of the three layers are made from them.
Although it’s what I call a show stopping desert, it is unbelievably easy to make, providing you have a powerful blender or food processor. I have a Vitamix (lucky me) which makes light work of grinding up nuts and dried fruit.
Paleo blueberry cheesecake recipe is free from: gluten, grains, dairy and refined sugar
(crust) 200g macadamia nuts
15g desiccated coconut
(filling) 220g cashew nuts
120ml lemon juice
120ml coconut oil
2-4 tbsp honey
tsp lemon oil
(topping) 250g blueberries
– I have used a traditional 26cm flan dish, which I’d highly recommend as it makes the perfectly sized end result which you can cut into thin slices. As I said before, it’s a very rich desert and a little goes a long way
– to make the crust, put the macadamias and dates into your blender or food processor and whiz until they come together to form a sticky dough
– scatter the desiccated coconut onto the bottom of the dish which helps the crust not to stick, then press the dough down firmly
– now make your filling by adding the cashews, lemon juice and oil, coconut oil and honey to your blender or food processor. Then whiz until you have the consistency of a very very thick milkshake. I find that two tbsp of honey is more than enough for my palate, but sweeten yours according to taste
– pour the filling evenly on top of the crust, cover with cling film and place in the freezer for 30 mins
– if you want to do more than scatter fresh blueberries over the top, a nice puree works really well. Simply place your blueberries into a saucepan over a high heat (you can use fresh or frozen), and when you hear sizzling after 30 seconds or so turn the heat low and simmer for 10-15 mins
– once the blueberries are cooked and have cooled down, take the cheesecake out of the freezer and pour them over the top. Then re-wrap in cling film and place back in the freezer for at least three hours until you’re ready to serve
– remove from the freezer 30 mins before you want to serve and allow to defrost a little before slicing and serving
This really is the most AMAZING paleo blueberry cheesecake you’ll ever taste. Trust me, I’m fussy with my treats 😉