Blueberry Cheesecake

LOOV Organic Blueberry lemon cheesecake recipe

Blueberry Cheesecake

Fresh blueberries may be hard to find. Freeze-dried Nordic Wild Blueberries are absolutely fabulous replacement, as they entail the same flavour, colour and nutritional benefits as freshly picked blueberries. A truly unique blueberry cheesecake recipe to try out today!

Amount: 9 bars  

Almond Flour Crust

  • 1/2 cup (110 g) of butter
  • 1 2/4 cup (140 g) almond flour
  • 2 tbsp erythritol and stevia sweetener (or other sweeteners)
  • 1/4 tsp salt
Blueberry Cheesecake Layer Coconut Crumble Topping
  • 2 tbsp butter
  • 2/4 cup (60 g) almond flour
  • 2/4 cup (40 g) unsweetened coconut flakes
  • 1 tbsp erythritol and stevia sweetener

For the crust:

1. Preheat the oven to 356 F (180 C).

2. Line an 8x8 pan with foil or parchment paper.

3. Combine the melted butter, almond flour, and sweetener in a small bowl and press into the foil-lined pan.

4. Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges. Remove the crust and allow it to cool.

For the blueberry cheesecake layer:

1. Using an electric mixer or small blender combine the cream cheese, egg, sweetener, and lemon juice, and zest until smooth.

2. Spread the cheesecake layer evenly over the crust and spread dried blueberries on top.

For the crumble:

1. Combine the butter, almond flour, coconut, and sweetener in a small blender or food processor and pulse until it resembles a crumb-like mixture.

2. Sprinkle over the blueberry layer.

3. Bake 20-25 minutes until the top is lightly browned. Allow to cool completely before slicing.