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
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.
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.
Pulse the toasted nuts and coconut in the food processor or blender toasted nuts until coarsely ground.
Add maple syrup, melted coconut oil, vanilla, and salt
Pulse until the mixture comes together into a rough dough
Press mixture firmly into the bottom of a lined 8-inch springform pan
Refrigerate while preparing the filling
Prepare the Filling
Drain and rinse soaked macadamia nuts
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.
Blend until completely smooth and creamy (about 3-5 minutes)
Pour filling over chilled crust
Smooth the top with a spatula
Freeze for 2-3 hours until set
Prepare Blueberry Topping
In a small saucepan, combine blueberries, maple syrup, and lemon juice
Simmer over medium heat for 10-15 minutes until slightly reduced
Allow to cool completely
Pour cooled blueberry sauce over set cheesecake
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