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Healthy Blueberry Cheesecake Squares



1 cup pecans, almonds or cashews

1 cup medjool dates, about 12 dates

pinch of sea salt


1 ½ cups raw cashews, soaked in water for at least 4 hours or overnight or boiled for 10 minutes

¾ cup coconut cream, from a can of full fat coconut milk, just the cream part

¼ cup pure maple syrup

2 tbsp coconut oil, solid

1 tsp fresh lemon juice

Blueberry Compote

1 cup fresh blueberries

1 tsp lemon juice


1. Line a 8×8 inch square baking pan with parchment paper. Set aside

2. Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together.

3.Take mixture out of the processor and press evenly into baking dish. Place dish in freezer while you make the filling.

4.While the crust is setting in the freezer, blend ingredients for the filling (soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla) in a high-speed blender or food processor until creamy.

5.Pour the filling over the crust. Use a spoon or spatula to make sure the filling is even and smooth.

6.Add blueberries, maple syrup and lemon juice to a small saucepan and cook on medium heat for 7-8 minutes, until it starts to thicken, stirring occasionally. Add spoonfuls of the blueberry sauce on top of the cheesecake layer.

7.Use a knife or chopstick to swirl the blueberry sauce. Place baking dish in the freezer to set up for at least 4 hours or overnight.

8.When ready to eat, remove from freezer and let sit for 5-10 minutes, cut into bars and serve. The longer it sits out, the filling will soften and become more pudding like. Store any leftovers back in the freezer.


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