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Blueberry Vanilla Swirl Raw "Cheesecake"




1 cup raw cashews

1 cup raw pecans

1/4 cup maple syrup

1/2 cup coconut oil

1/2 tsp salt

4 tsp lemon juice

4 tsp vanilla extract



First grind the nuts into flour.  Then process all ingredients together in a food processor until blended.  Press crust into the bottom of 2 9" springform pans, or equivalent.


Blueberry Filling


1 3/4 cups cashews, soaked for 20 minutes

2 cups defrosted frozen blueberries (about 1 cup blueberries, 1 cup juice)

1/4 cup cococnut sugar

4 drops liquid vanilla stevia or to taste

1 Tbsp lemon juice

2 teaspoons lecithin

Pinch of salt

1 vanilla pod

1/2 cup melted coconut butter



Blend all ingredients in a high speed blender until smooth and creamy.


Vanilla Filling


2 cups raw cashews, soaked 4 hours or more

1 cup young Thai coconut meat

2 Tbs vanilla extract

2 vanilla pods

​1 tsp cinnamon (optional)

pinch sea salt

1/2 cup coconut sugar

4 drops liquid vanilla stevia or to taste

1 3/4 cups coconut water (about what is in the young coconut, add water if needed)

1 1/2 cups coconut oil, melted




In a high-speed blender, blend all ingredients except the coconut oil until completely smooth.  With the blender running, slowly pour in the coconut oil.  Continue to blend until oil is thoroughly incorporated.  



Pour half of the vanilla filling into each of your springform pans.  Give the blueberry mixture a good stir if it has been sitting while you made the vanilla, then pour it in desired design over the vanilla mixture, also half in each pan.  Use a chopstick or other instrument to swirl patterns into the cheesecake.  Refrigerate until firm.

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