Wild Blueberry Macadamia Cheesecake

At Rē Precision Health we don’t serve a lot of sweet treats but our guests always look forward to a bite-sized dessert. We try to pack a punch of deliciousness into every bite. This recipe combines the antioxidant power of blueberries with the indulgent quality fat from the macadamias. A crowd pleaser and easy to keep frozen for a special occasion.

Ingredients

For the Crust

  • 1.5 cups raw macadamia nuts

  • 1 cup raw pecans

  • 1 cup of unsweetened shredded coconut 

  • 1/4 cup maple syrup

  • 3 tablespoons coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

For the Filling

  • 3 cups raw macadamia nuts, soaked overnight

  • 1/2 cup maple syrup

  • 1/3 cup coconut oil, melted

  • 1/4 cup filtered water

  • 2 teaspoons vanilla extract

For the Blueberry Topping

  • 2 cups frozen blueberries (ideally organic or wild)

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

Keto Variation

  • Replace maple syrup with liquid stevia to taste

  • Use monk fruit sweetener as an alternative sweetener

Equipment

  • 8-inch springform pan or silicon mould

  • High-speed blender (to get a smooth texture)

  • Parchment paper

Instructions

Prepare the Crust

  1. Warm a large frying pan to a low heat, add the macadamia and pecan nuts, toast until macadamias are golden. Transfer to a food processor or blender. 

  2. Add the shredded coconut to the pan and toast - this is very fast so keep moving the coconut around until it turns a light golden color and transfer to the food processor or blender. 

  3. Pulse the toasted nuts and coconut in the food processor or blender toasted nuts until coarsely ground.

  4. Add maple syrup, melted coconut oil, vanilla, and salt

  5. Pulse until the mixture comes together into a rough dough

  6. Press mixture firmly into the bottom of a lined 8-inch springform pan

  7. Refrigerate while preparing the filling

Prepare the Filling

  1. Drain and rinse soaked macadamia nuts

  2. In a high-speed blender, combine macadamia nuts, maple syrup, melted coconut oil, water and vanilla. A Vitamin or Blendtec blender is ideal for this. 

  3. Blend until completely smooth and creamy (about 3-5 minutes)

  4. Pour filling over chilled crust

  5. Smooth the top with a spatula

  6. Freeze for 2-3 hours until set

Prepare Blueberry Topping

  1. In a small saucepan, combine blueberries, maple syrup, and lemon juice

  2. Simmer over medium heat for 10-15 minutes until slightly reduced

  3. Allow to cool completely

  4. Pour cooled blueberry sauce over set cheesecake

  5. Garnish with fresh blueberries

Serving

  • Remove cheesecake from springform pan

  • Let sit at room temperature for 10-15 minutes before serving

  • Garnish with additional fresh blueberries

  • Best served chilled

Storage

  • Refrigerate for up to 5 days

  • Can be frozen for up to 1 month

Lucy Oliver