Name: Paleo blueberry cheesecake
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 1
Ingredients: 5 g Macadamia nuts; 5 g Almonds; 5 g Shredded Coconut; 5 g Walnuts; 1⁄4 tsp Vanilla extract; 0 pinches Salt; 3⁄4 piece Medjool dates; sheet Baking paper; 10 g Cashew nuts; 1⁄2 Tbsp Honey; 1⁄2 Tbsp Coconut oil (melted); 1⁄4 tsp Vanilla extract; 1⁄4 Tbsp Lemon juice; 20 g Blueberries; 25 g Coconut cream; to taste Vanilla stevia liquid

Nuts

Fruit

Citrus

Guac.com

Food processor

Cake mold (15cm)

Snack

A classic from the American kitchen, but in a healthy version. No one can guess that there is no cottage cheese in this cheesecake at all!

Paleo

Vegetarian

Sirtfood

For the bottom

For the filling

Paleo blueberry cheesecake

Cake

 Line the bottom of an 18 cm round springform tin with a piece of parchment paper: simply do not fasten the ring until the paper is on the bottom and cut off the excess paper on the outside. 

 Place the ingredients for the filling in a food processor and mash until the nuts and dates are ground. 

 Spread this mixture over the bottom of the springform tin (use a wet spoon or fingers to prevent sticking). 

 Heat the coconut cream a little (this prevents it from curdling) in a pan and then pour it in the food processor together with the cashew nuts, honey, lemon juice, vanilla extract, blueberries and honey. 

 Finally add the coconut oil while the machine is still running. 

 Taste and add drops of liquid vanilla stevia if necessary. 

 Pour into the spring form on top of your bottom and spread evenly. 

 Let it set overnight in the refrigerator (about 8 hours). 

Paleo blueberry cheesecake

Paleo blueberry cheesecake

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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