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No oven? No problem. A food processor is all you need to create this show-stopper! It’s as decadent as it is beautiful, and a heck of a lot healthier than your average cheesecake, so dig in.

You will need

Serves 10

  • 2 cups raw macadamias
  • 1/2 cup maple syrup
  • Juice of 1 lemon
  • 3/4 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries
  • Fresh blueberries or raspberries, to garnish (optional)

Nutty Coconut Base

  • 1 1/2 cups raw walnuts or almonds
  • 5 dates, pitted
  • 1/4 cup desiccated coconut
  • 1 tablespoon maple syrup

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15 mins to prep

2 mins to cook

  1. Step 1

    Soak the macadamias in water for at least 2 hours, or preferably overnight.

  2. Step 2

    Grease a 20 cm spring-form cake tin with coconut oil.

  3. Step 3

    Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.

  4. Step 4

    Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin. Pop this in the fridge for a few minutes just to allow this first layer to set.

  5. Step 5

    Add the blueberries to the remaining mixture in the blender. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.

  6. Step 6

    Cover the cake and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve. This cheesecake will keep for a few days in the fridge.

Hot tip!

Most berries work well in the cheesecake filling. Try strawberries or raspberries for a more subtle pink colour.

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