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Blueberry Maqui Cheesecake Recipe

A healthy, non-dairy version of cheesecake? Absolutely! You’ll love this completely raw recipe for the creamiest, berry cashew cheese filling with a dense, chewy, chocolatey crust made of walnuts, coconuts, dates and cacao.



1 cup dates, pitted

½ cup shredded coconut

1 cup raw walnuts

1 Tbsp. Navitas Organics Cacao Powder

Pinch of sea salt


2 cups Navitas Organics Cashew Nuts, soaked overnight

½ cup lemon juice

½ cup coconut oil

½ cup maple or agave syrup

1 tsp. vanilla

Blueberry Maqui Layer:

½ the filling mix

¼ cup blueberries

2 tsp. Navitas Organics Maqui Powder


Add the nuts, salt, cacao powder, dates and coconut to your food processor or blender and process to a coarse meal. Transfer the mixture to a spring form pan or individual tart shells and press down to form the crust. Place in the freezer to chill.

Add the filling ingredients to your high-speed blender and process. Add as little water as necessary to facilitate blending. Pour half the mixture on top of your crust and place in the freezer for one hour.

Add the remaining ingredients for the maqui layer and blend once more.
Pour the maqui layer on top of the frozen cheesecake and freeze overnight.

Let the cheesecake sit at room temperature for 15 minutes before serving.

Beauty Food Spotlight: The beautiful purple maqui berry contains antioxidant compounds that boost skin’s connective tissue, your first defense against wrinkles.

Makes 10-12 servings


Submitted by Jules Aron | Pretty Zen