Raw Blueberry “Cheesecake”

This dessert is bound to please all your friends! Gluten free, dairy free, refined sugar free… Sounds like your next dinner party dessert is sorted!

Course Dairy free, Gluten free, Vegan
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • Base:
  • ½ cup honest to goodness roasted hazelnuts
  • 2 pitted medjool dates honest to goodness
  • 2 tablespoons nutrivital coconut oil
  • 1 teaspoon simply organic cinnamon
  • ¼ teaspoon karom pink himalayan salt
  • ¼ cup bobs redmill oat flour
  • Top:
  • 2 cups raw cashews soaked overnight the natural grocer
  • 1 cup chefs choice canned coconut cream
  • ¼ cup nutrivital coconut oil
  • 1/3 cup honest to goodness maple syrup
  • ½ cup frozen blueberries
  • ½ lemon juice
  • 1 pinch loving earth vanilla powder


  • Base:
  • Place hazelnuts in a high speed blender and blend until crumbly.
  • Add all other ingredients and blend until chunky (stop and press down edges as needed).
  • Grease cupcake tin with coconut oil.
  • Scoop out the ingredients evenly into a cupcake tin and press down firmly.
  • Place into the freezer.
  • Top:
  • Place all ingredients except blueberries in high speed blender.
  • Blend into a smooth consistency.
  • Remove cupcake tin from freezer and scoop out one tablespoon of mixture into each slot to make a 1 cm layer.
  • Pat down firmly with the back of a spoon.
  • Place back into freezer.
  • Add the blueberries into the blender with the remaining mixture and blend until smooth.
  • Spoon out the mixture even into the cupcake holder and press down with the back of a spoon.
  • Top with blueberries and place back in freezer.
  • Freezer for at least 4 hours.
  • Serve!


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Maya Butti
Maya Butti

Consultation with Maya
Maya is a holistic Nutritionist and Yoga Instructor. Consultations with Maya involve taking a full health history and building a realistic and sustainable treatment plan which fits in with each person’s unique lifestyle.