It was our 3rd birthday yesterday so we wanted to celebrate with a blueberry cheesecake recipe to end the week! Don’t worry though, we haven’t gone too crazy, this cake recipe is a vegan, refined sugar and gluten free recipe. If you skip roasting the cashews, it’s even raw too.
We’re still a young business, but we’ve already learned so much in our 3 years. When we started the business, it was only going to be a Corporate fruit box delivery service, but it’s turned into so much more. We’ve expanded into homes, gifting, and even events! Along side the business growth, we’ve also added 3 beautiful children to the Fruitful Day family. We still have a long way to go, but we know that with such amazing customers and supporters by our side, this is just the beginning of a fruitful journey. A big THANK YOU to each and every one of you who has been there for us along the way.
Now back to our recipe… blueberry cheesecake! We just want to quickly mention some of the health benefits of blueberries as they’re always a favorite in our discovery box. As one of the most nutritious, antioxidant-rich types of fruit in the world, here are 7 reasons to include more blueberries more in your diet*:
- High In Antioxidants
- Helps Fight Cancers
- Amps Up Weight Loss
- Boost Brain Health
- Alleviates Inflammation
- Supports Digestion
- Promotes Heart Health
So now you can have your cake and eat it too GUILT-FREE.
Blueberry Cheesecake
(makes one square or round cake of 20cm)
30 minutes (not including soaking and setting time)
INGREDIENTS for the crust
- 1 cup cashews
- ¾ cup dates
- ¾ cup cacao powder
- pinch of salt
- 1 tsp coconut oil
INGREDIENTS for the filling
- 2 cups cashew
- 6 tbsp coconut oil (melted)
- 6 tbsp cacao butter (melted)
- 8 tbsp coconut cream
- 2 cups blueberries from the Fruitful Day Box
- 6 tbsp maple syrup
METHOD
- Soak filling cashews in water for at least 4 hours or overnight.
- Roast crust cashews for 8 minutes at 160 degrees on a baking tray. (You can omit this step for a totally raw cake, however, it does add great flavor to the crust.)
- Blend all the dry crust ingredients in a food processor.
- Add the dates and coconut oil and blend until a dough forms.
- Line your cake dish and press the crust mixture into the base evenly.Blend all filling ingredients except for a handful of blueberries which you can use as blueberry chunks in the filling. Pour the filling over the crust, sprinkle the extra blueberries over the top, stir them in and then smoothen the top with a spatula. (For a white and blue layer – blend all filling ingredients except the blueberries. Pour half this mixture over the crust and smooth out evenly with a spatula. Add the blueberries to the remaining half of the mixture and blend. Pour this mixture over the white layer and smoothen out with a spatula.)
- Set in the freezer for 4 hours or in the fridge overnight.
*Source: Dr Axe, Top 7 Health Benefits of Blueberries