• Serves 8-10
  • Meal 6 | Vegetarian

Are you a lover of Cheesecake? Well here is a great healthier version that you will love x




  • Baking paper
  • Spring form cake tin
  • ¼ cup coconut
  • ½ cup dates
  • 1 cup almond meal
  • ½ cup walnuts
  • Pinch Salt
  • 300g silken Tofu
  • 220g extra light Philadelphia Cream Cheese
  • ½ cup rice malt syrup
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice
  • 2 cups blueberries fresh or frozen


Grease and line cake tin with baking paper. Place all base ingredients into a food processors and blend until combined. Pour into the cake tin and with the back of a spoon flatten mixture down so it covers the base of the tin. Place tin in the freezer.


For the filling place tofu, cream cheese, rice malt syrup, vanilla, lemon juice into food processor and blend until all mixed together, pour into a bowl and cover or put the processor bowl in the fridge whilst you make the blueberry topping. Place blueberries in a saucepan on medium heat and stir until the blueberries break down to create a sauce, can take about 10 minutes. Strain the mixture through a strainer so the juice is caught in a bowl underneath. Remove tin from freezer and filling from the fridge. Pour filling onto the base and smooth out. Using a teaspoon drop small blobs on blueberry sauce onto filling and with a sharp knife swirl mixture around gently. Continue until the top of the cheesecake is filled with swirls. Place in the freezer for the cheesecake to set overnight or for a few hours. Remove from freezer 20 minutes before serving x


Download PDF here Blueberry-Cheesecake