Bountiful Blueberry Chocolate Ganache Cheesecake
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~ raw, vegan, gluten-free ~
With the silk-like texture of the blueberry cheesecake filling, the thick richness of chocolate ganache… this dessert is quite a culinary experience. Â When blueberries are in season… this cheesecake is a must add to the rotation of your desserts.
Blueberries start off as a green little berry, so just how do they transform into a plump, blue pockets of flavor?  It all starts with the fertilization of the ovary.  A flower buds and swells rapidly for about a month and then comes to a halt.  It is then when the small green berries develop, but amazingly they don’t grow in size, they stay the same size.  On the bottom of the berry, it creates what is called a calyx, while on the other end of the berry a depressed ring forms where the stem is attached.   The calyx end turns purple which the rest of the berry becomes translucent in appearance.
On the bottom of the berry, it creates what is called a calyx, while on the other end of the berry a depressed ring forms where the stem is attached. Â Â The calyx end turns purple which the rest of the berry becomes translucent in appearance.
With a little time, the berry turns a light purple as it develops, then turning a deeper purple color often with a grayish cast. Â All the while the color is changing so is the size of the berry.
If your blueberries are not quite ripe enough… place an apple in the bag with them. The ethylene gas from the apple will cause the blueberries to ripen faster. Remember, the quality of taste in your blueberries have a direct effect on the overall taste of the cheesecake. Â We can’t rush perfection, but we can nudge it along.
I have made this cheesecake several times and each cake turns out a different shade… all based on the blueberry. Â When I first blended this batter it was the most vibrant blue/purple that you have ever seen. Â It was blue-gasmic! Â I even had to hunt my husband down just to show him the blender filled with this most amazing color. Â As the cheesecake settled and firmed up the color faded some but as you can see by this un-retouched photo… it stayed a gorgeous purplish color!
Ingredients:
Yields one 9 1/2″ Springform pan
Crust:
- 2 cups (172 grams) coconut flakes, unsweetened
- 1/4 cup (35 grams)Â lucuma powder
- 1/8 tsp sea salt
- 1/2 cup (175 grams)Â date paste
- 1 tsp vanilla extract
Chocolate ganache layer:
- 3/4 cup (248 grams) maple syrup
- 3/4 cup (87 grams) raw cacao powder
- 1/3 cup (90 grams) cold-pressed coconut oil, melted
- 1/8 tsp Himalayan pink salt
Blueberry filling:
- 3 cups (425 grams) raw cashews, soaked 2 + hours
- 3/4 cup (248 grams) maple syrup
- 2 cups organic blueberries
- 1/4 cup water
- 1 Tbsp vanilla extract
- 1/2 tsp NuNaturals liquid stevia
- 1/4 tsp Himalayan pink salt
- 1 cup (229 grams) raw cold-pressed coconut oil
- 3 Tbsp (21 grams) sunflower lecithin powder or liquid
Preparation:
Crust:
- Assemble a Springform pan with the bottom facing up, the opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip.  Wrap the base with plastic wrap.  This will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.
- In the food processor, fitted with the “S” blade, pulse the coconut, lucuma, and salt into small pieces.
- Add the date paste and vanilla. Process until the batter sticks together.
- Depending on your machine, you may need to stop the unit and scrape the sides down during this process.
- Test the batter by pinching it between your fingers.  If it holds, it is ready.
- Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press too hard it might really stick bad to the base of the pan, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.
- Set aside while you make the cheesecake batter.
Ganache:
- In a high-power blender combine the maple syrup, cacao, oil, and salt. Â Blend until completely smooth.
- Pour over the crust and spread it out evenly. Â Place in the freezer while you make the filling.
Filling:
- Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
- In a high-powered blender combine the; cashews, maple syrup, blueberries, water, vanilla, stevia, and salt.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth.  You shouldn’t detect any grit.  If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
- You can use a different liquid sweetener if you are not comfortable with maple syrup.  Just be aware of the different flavors and colors that the sweetener might impart in the cake.
- With a vortex going in the blender, drizzle in the coconut oil, and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over-process.  The batter will start to thicken.
- What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
- If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
- Pour the batter into the pan.
- Gently tap the pan on the counter to remove any air bubbles.
- Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
- Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer. Â Be sure that they are well sealed to avoid fridge odors.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Hi Amie Sue, I’ve been loving your site for a long time :) What may I use in place of stevia liquid? Thanks so much, you are a true inspiration :)
Thank you Corinne, I appreciate your kind words. :)
You can just omit the stevia and taste the cheesecake. If it needs more sweetness, use any liquid sweetener that you like. Add maybe 1 Tbsp at a time till it reaches the level desired. I sometimes will use stevia just to brighten the sweetness without adding more “sugars”, calories, etc. Enjoy and keep me posted if you give the recipe a try. Blessings and keep warm! amie sue
Thank you Amie Sue, it looks great…You are spoiling us with your masterpices…. I will try to make this cake for sure. Please could you advise me: I would use raspberries (I have them full freezer) and mesquite instead of lucuma. Should I use the same quantity? And I do not like to use agave… could I use coconut nectar in powder? On the other hand I am afraid to ruin your recipe :) … Take care.
I am here to spoil you Diana. My pleasure. :)
You can most surely use raspberries or any berry in the place of blueberries. Use the same measurement. Same with the mesquite. I would recommend on the sweetener that whatever you decide to use, use liquid form. Add half of what I used and then build up from there since all sweeteners have different ranges. Keep me posted how it goes. Blessings and joy, amie sue
Do you think this could be made with cranberries instead of blueberries? I would just add more sweetener.
I am sure it could Elona… use the same measurement as the blueberries and sweetener to start off with,then taste test to see if you need more sweetener. Let me know if you try it, sounds yummy! amie sue
Made it today; great success. My blueberries were not as colorful as yours, but they had a wonderful flavor. I did not use stevia, as I don’t like the taste, and I used maple syrup instead of agave nectar. It was wonderful. As always, thanks for sharing!
Hello Teresa,
I have found that each time I that I made this recipe, the color changed a bit…all based on the blueberries. :) So happy that you enjoyed it. Thank you for letting me know. Blessings, amie sue
Absolutely wonderfully delicious pie.
will now go share it with 4 friends. It will travel to each home until it’s all gone. Thanks again, jennifer
That is great Jennifer, I hope that all your friends enjoyed it! Thanks for commenting and have a great evening, amie sue
AHHHHHH BLUEBERRY CHEESECAKE!!!! I absolutely love your posts Amie-sue! I’ve learnt so much about raw “cooking” from your site! Now I’m always experimenting in the kitchen with raw cheesecakes and bars etc! Cant wait to make this!
Caitlin, your Aussie fan :)
Thank you so much Caitlin! Your sweet comment put a smile on my face. :) <---- see?! I love having you "here" and hope that you continue to find inspiration through my recipes. Blessings, amie sue
Oh also, would i be able to use frozen blueberries ?
thanks again! x
Hello Caitlin,
Yes you can. Although, I found that with frozen blueberries my cheesecake came out with more of a grey color. It could have been a fluke but just something to keep in mind. amie sue
Hi, I just finished making this tonight!! It is for tommarrow, but I took a spoonful out of the crust, the ganache, and the filling. Wow, so yummy!!!! Thank you for blessing all of us with beautiful, delicous food recipes. When there is a special occasion, it’s so nice to be able to bring something healthy, that looks so beautiful and tastes delicous too!!!!! A fan forever, Lyn :]
Good morning Lyn… sending my love and prayers with you as you share this pie. You are an amazing woman. Love and hugs my friend, amie sue
Another masterpiece Amie-Sue! Thank you so very much for sharing! This afternoon i made it with frozen blueberries with very rich dark purple color. i used all the measurements as yours and used maple syrup. It came out perfectly. For the finish touch used grated white chocolates…!! Many Thanks also from my husband, Blessings :)
How wonderful Afsaneh!! Isn’t that funny… I made the pie another time with frozen blueberries and my cake turned out greyish. The blueberries are in control! lol So happy that you are enjoying my friend. So wonderful to hear from you and I hope that you have an amazing day! amie sue
Your recipes are so great and they always taste delicious how surprising they turn out to be :)so happy to know about you, your site and wonderful ideas,.. for healthy happy occasions..You are Blessing to all of us :) Thank you..XO
Thank you Afsaneh (hugs)… you are a blessing to me in return, so thank you too! :) Have a blessed and happy day, amie sue
Hi Amie Sue, I am a new fan to your blog. Just learning about raw “cooking”. I made your gorgeous blueberry cheesecake this morning and it is now cooling in the fridge. One question for you, as I was blending the filling in my Vitamix blender, the mixture began to steam and get very warm. I know this happens sometimes when using the vitamix for over a minute or so. Should I be concerned about the ingredients changing/ or getting cooked? Does this happen to you?
Thanks so much, and I greatly appreciate your generosity in sharing your recipes with all of us,
Gabrielle
One more question… Should I cover it with plastic wrap before cooling in the fridge, or just leave uncovered? Thanks!! :)
OH fiddle, I worry that I am too late in responding to you. For the future… I tend to slid the cheesecake in the fridge uncovered at first so condensation doesn’t build up and risk having water droplets staining the top of the cheesecake. I then cover it. But make sure you don’t have offensive odors in the fridge or freezer, like onions. If that is the case, cover it tight so it doesn’t absorb those odors. Blessings and have a great day, amie sue
Welome Gabrielle. :) I hope that you are enjoying the cheesecake! When it comes to blending such batters in blenders you do need to keep a watchful eye on how much it heats up. I always keep the palm of my hand on the jar while it blends to basically take its temperature. If it starts to get warm, stop the machine and let it cool down some before proceeding. It is possible, specially with a Vitamix or Blendec machine to get into high, un-raw temps.
Have a blessed week! amie sue
Thank you for the feedback Amie Sue.
Sadly, my blueberry cheesecake filling came out tasting very bizarre, and a little grey. I did use frozen blueberries, but let them thaw first. I noticed your previous comment about the effect the frozen berries can have on color afterwards. ;) I think the strange flavor may be due to my overheating problem while blending the mixture. As I mentioned, the blueberry filling mixture got very hot and steam was coming out of the blender, while I was mixing it. This must have altered the flavors. I will try again using your recommendation of stopping/ starting, to allow the mix to cool.
On another note, the crust and ganache layer was AMAZING! The best thing I’ve had since going gluten and sugar free! Wahoo! I think those two layers alone would make great bars. Maybe with some crushed nuts sprinkled on top?
I’ll keep experimenting. Thank you for all the wonderful ideas (and pictures) on your blog. Cheers, Gabrielle
Good morning Gabrielle,
Did you taste test the blueberries prior to making the pie? They might have not been nice and ripe (sweet) and the over heating might have changed things up a bit. Thank you for sharing your experience, I find when making raw recipes that one batch never tastes exactly like the other. Have a blessed and wonderful weekend! amie sue :)
Hi Amie,
Thanks for amazing recipe. I have a question, will this cheesecake keep well in room temp? I wanted to make it for market stall and I’m wondering how long it will last before starts to melt. Many thanks
Andrew
Good morning Andrew,
ALL of my cheesecakes will handle room temp for a period of time but the timing is subjective to the conditions. Starting off with having the cheesecake frozen will extend that time. It will also depend on how warm it gets in the facility that you are serving it in. I would recommend making a raw cheesecake and do a test, documenting the time and temp so you know for sure. Do you need the cheesecake to last 2 hours? 8 hours? etc (questions for you to ask yourself).
I have sold raw cheesecakes at functions and I do two things… For starters I make them in 4 oz single serving plastic containers. This way I don’t have to worry about cutting the cake and serving it one piece at a time. It also makes it nice for people to eat as they walk about cupping the little container in their hands, not having to worry about losing their piece to the ground. And should the temp of where you are starts to get to warm, it won’t matter when people are scooping bites out of the container rather than a piece of cheesecake giving away in structure should it get to warm. These cups also make it easy for me to transport. They stack nicely on top of one another in the cooler. The cups have lids on them so it also protects them from air, bugs, etc.
I also keep a cooler with me, keeping them in there so they remain cold as long as possible. Here is an example of what they look like; https://nouveauraw.com/raw-recipies/desserts/raw-vegan-vanilla-bean-and-raspberry-swirl-cheesecake/.
I hope this helps, amie sue
Hi I made this, did not use stevia did use honey
also added 2 fresh juiced lemons with pulp to the filling
it kept it from turning brownish and gave it a nice
flavor. I wondered if you accidently left that out?
color was more purplish But a fabulous dessert! Thank-you
so much for all your beautiful and tasty food.
Good afternoon Karen,
Thanks for giving my recipe a try and thrilled that you were happy with the outcome.
I didn’t add lemon juice, nor did I leave it out. Didn’t feel a need for it but glad to hear that you experimented and liked it. :) I didn’t have any browning… as you can see in the picture. :)
Have a great weekend! amie sue
I forgot to mention I put 2 Tablespoons of psyllium husk
in just to make sure it held together at extended room tempurature cause I might use it for a wedding.
hi
thanks for this wonderful recipe..and for the whole site !!
i made this for a little party with my friends and i was the star :))
also i recommend this https://nouveauraw.com/raw-recipies/desserts/deep-dark-chocolate-blackberry-cheesecake/ … a lot of appreciations too !!
thanks !!
Thank you for sharing Maria :) I am so happy to hear that the recipe was well received!! Have a glorious day! amie sue
hi..again …but i want to share..especially to those who didn’t try it yet :)
i made it and made it…maybe for 7 times :)
every time, all the people said only ‘wow… just amazing’…some of them said ‘the best sweet in my life’ :)
i can’t thank you enough for your kindness to share these wonderful recipes, amie-sue… have a new year full of happiness !!
I love that you share this with us Maria. I means a lot to me. :) I hope you had a wonderful holiday season and may this next year be a healthful new one for you! amie sue
hi..if i have a probl with the timing…coul i soak the cashew 7 hours? or is it too long (if i need to make the cake early in the morning i could soak them the night before).
thanks
Good morning Maria. It is just fine to soak the cashews for that long. I have even soaked them up to 24 hours. The longer they soak, I recommend keeping them in the fridge during the process. Keep me posted how it turns out. Many blessings, amie sue
I just messaged you about travelling with another one of your wonderful cheesecakes wondering if I could put it in the freezer overnight and then travel with it for a few hours to my destination without it “melting.” Could you please advise me about this one too, and in fact, about any of your cheesecakes, if they all would be okay in these circumstances. Thank you.
Hello Robin,
I would freeze the cheesecake up until you leave for your road trip. Place it in a cooler with ice. I don’t know what the weather is like where you live or where you are going to… so take all precautions to arrive at your destination with a cheesecake in tacked. :) Blessings, amie sue
Thank you for a delicious cheesecake. It was a beautiful purple after I was finished. But the next day it had faded to a greyisch pale lavender. Some people thought it wouldn’t taste good, and choose another cake. Now I can indulge myself with the leftovers. No punishment at all ;)
I sorry that they missed out on a good cheesecake just because the color faded some. But I am glad that you are thoroughly enjoying it. hehe Thanks for sharing and many blessings, amie sue
Hi Amie-Sue, I would like to try this recipe, but I have a question. Can i omit the lecithin or is it essential?
I would like to make tis cake for my baby, but she is only 1 year old and i don’tgive her cocoa yet. Can i substitute the cocoa with carob in the ganache? Or in this case is it better omit the ganache and make only bluberry filling?
Thanks for sharing and sorry for my terrible english 😀
Greetings from Italy.
Katy
Hello Katy,
Yes, you can modify the recipe to fit your families needs and wants. I don’t use carob all that much due to the flavor… not my favorite but I am trying to adapt…slowly :) The cheesecake is still amazing without the ganache, so omit it for your little one. You can always make the ganache and drizzle it over individual pieces if others wanted it.
And you can omit the lecithin. I add it for the health reasons and as an emulsifier, but the cheesecake will be just fine without.
Happy Birthday to your little one! Blessings, amie sue :)
Nom!!! Am going to make it right now :-D
Keep me posted how it turns out Andrea!