Blueberry Cheesecake

This dessert is soooo beautiful! It’s literally bright purple. Impress your friends with this feast for the eyes and belly. Tasty, healthy and pretty – 3 ticks.


The Base

  • 1 cup pitted dates
  • ½ cup almonds
  • ½ cup coconut chips
  • ½ tsp cinnamon
  • 2 tbsps flaxseeds


  • 1 x 400g silken tofu, light- pressed
  • 200g fresh or frozen blueberries or blackberries – or a mixture of both
  • ½ cup cashews, pref. soaked for 2-4 hours
  • 3 tbsp maple syrup
  • ¼ tsp vanilla extract
  • Pinch sea salt


Whizz the base ingredients together, press into a 10” flan case and put into the fridge to set or the freezer if you’re in a hurry.


Whizz the topping ingredients together and pour over prepared cake base. Chill for at least ½ hour to set before serving. Top with fresh blackberries