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Raw Blueberry Cheesecakes


45 mins to make | 2 hrs to set





These delicious no-bake, mini blueberry cheesecakes make the perfect summer dessert! Made with our Prebiotic Paleo Granola for the base, they are vegan, gluten-free and a great single serve size.
Raw Blueberry Cheesecakes
Raw, vegan & gluten free



2 cups of Prebiotic Paleo Granola

1 tbs coconut oil

2 tbs nut butter


1 cup of coconut cream

1 + 1/2 cups cashews (soaked in water overnight)

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 tsp vanilla extract

3 tbs lemon juice

2 punnets of blueberries


  • Line a medium sized 12-hole muffin tin with muffin papers.
  • Place the ingredients for your base in a food processor, and blitz until combined.
  • Divide mixture and press firmly into the muffin cases.
  • Place the muffin tin in the freezer for 15 minutes for the base to set.
  • In a food processor, blend together all filling ingredients, except the blueberries, until very smooth and creamy.
  • Pour half of the filling mixture into a bowl for later. Blend the remaining filling with one of the punnets of blueberries.
  • Pour the white filling mixture over the bases, and place in the freezer to set for twenty minutes.
  • Once set, pour the blueberry filling on top of cheesecakes and place back in the freezer for two hours to set.
  • Remove the cheesecakes from the freezer ten minutes before serving to soften slightly. Un-mold from wrappers and place on plates. Top with the remaining punnet of fresh blueberries.