dairy free blueberry cheesecake

dairy free blueberry cheesecake

Gluten Free, Dairy Free, Cane Sugar Free

Dairy Free Blueberry Cheesecake

A very good friend of mine had a milestone birthday complete with a big party in Brunswick Heads last week, and a bunch our old crew from Melbourne came up to celebrate. It’s fair to say that most of them don’t avoid gluten, dairy or sugar. So I decided to put one of my dairy free cheesecakes to the ultimate test… with a bunch of “normal people”… eek! And the result? It was loved by both children and adults alike. Success!


1 cup almonds

1 cup dessicated coconut

12 dried apricots

a little extra coconut oil for the tin


250g cashews

1/2 cup coconut oil

2 cups blueberries

1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)

Let’s do this!

Pop your almonds, dessicated coconut and dried apricots into your Optimum blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.

Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.

Next, put your cashews into your Optimum blender and blend on a low speed until they have become a nut butter consistency.

Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.

Pour into your tin and refrigerate overnight or until set. Or if you’re in a hurry, you can freeze it for a couple of hours.


P.S. I can’t take credit for this photo – the camera was being passed around from person to person but I’m pretty sure it was my friend Roz who took this shot… thanks Roz!



  • Holly
    Posted at 22:48h, 01 October Reply

    Wow, looks delicious. With the Holidays coming soon there is always a party to attend and a dish to be made. This one is definitely going into that plan.

  • Shana LaFore
    Posted at 07:14h, 05 October Reply

    Tasty, and lovely to look at too! I’ve been looking for new recipes with blueberries.

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  • Grusha
    Posted at 17:22h, 04 November Reply

    Thanks! We needed a dairy and gluten-free treat that wasnt too hard to create, and it was mostly well loved. We used dried cranberries instead of apricots to avoid the sulfur, and neglected to share it too widely so we could have seconds… Well it doesnt travel too well in the heat…
    Oh and we added whole bluberries and dried cranberries to decorate, and it was lovely to have the texture/taste change…

    • Jules
      Posted at 19:18h, 04 November Reply

      Ooooh… the cranberries sound like a great idea 🙂

  • Helene
    Posted at 15:21h, 08 July Reply

    Looks great! Do you think Cacao Butter would be a good substitute for Coconut Oil? I have to avoid anything Coconut at the moment.

    • Jules
      Posted at 15:31h, 12 July Reply

      Cacao butter will set much harder than coconut oil, so perhaps try halving the amount when you substitute it? I haven’t tried it myself, so let me know how you go 🙂

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