This sugar free blueberry cheesecake recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE this sugar-free blueberry cheesecake.
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
prep :20 mins
inactive :20 mins
total :40 mins
author :drjockers.com
yield :12 slices
FILLING INGREDIENTS :
- 2 cups organic cream cheese or dairy free alternative here or coconut cream
- 2 cups cashews
- 1 tbsp. organic vanilla extract
- 1 cup fresh organic blueberries
- 20 drops organic stevia extract
CRUST INGREDIENTS:
- 1 cup ground chia seeds
- 3/4 tsp. pink salt
- ½ cup coconut oil
- 1/4 cup of almond butter
- 1-2 extra squirts of stevia
- 1 tsp. organic vanilla extract
OPTIONS:
Add more or less chia seeds if you want the crust to be thicker or less thick.
INSTRUCTIONS:
Step #1: For the Cheesecake, begin by blending cashews with ½ cup of water until completely smooth
Step #2: Add in blueberries and blend well
Step #3: Mix cream cheese, vanilla and stevia with cashew mixture
Step #4: For the crust begin by mixing chia seeds, coconut oil, salt, vanilla, almond butter and stevia.
Step #5: Press into a pie pan and place into the freezer.
Step #6: Spoon the filling into crust and add extra berries on top. We used strawberries for these.
Step #7: Freeze for 20 minutes.
Notes
Instead of making a pie, you could place the prepared recipe inside of non-bleached muffin holders & freeze within a muffin baking pan. Try topping this healthy treat with strawberries, also!
