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Mini raw blueberry and macadamia cheesecakes

Mini raw blueberry and macadamia cheesecakes

| DEC 23, 2016

Sweetened naturally with only fresh fruit and a little raw honey, these grain and gluten free mini cheesecakes will have your guests smiling with joy this Christmas. The perfect ending to a delicious dinner.

Makes 4-5 mini cheesecakes



  • 100g almonds
  • 50g pecans
  • 2 fresh medjool dates
  • 1 tablespoon water (if required)
  • Coconut oil for greasing

Blueberry and macadamia filling 

  • 100g macadamia nuts (soaked overnight)
  • 40g coconut butter/ mana
  • 2 tablespoons coconut oil
  • 110g blueberries (70g blitzed and 40g whole)
  • Juice and rind of 1 lemon
  • 1 tablespoon of honey (or to taste)
  • 1 teaspoon of fresh vanilla powder
  • 3 - 4 tablespoons of almond milk or water


  • Handful of blueberries 
  • Pinch of lemon zest 


Soak the macadamia nuts in water overnight to soften.

Blitz the nut ingredients for the base together in a high speed food processor like a Vitamix, Nutribullet or Magimix to create nut flour.  Alternatively, you can use all ground almonds which you can buy in a packet.  Add the dates and a touch of water and blitz again for 10 seconds until it forms a slightly sticky dough.  Just wet enough to hold the nuts together.

Grease your mini cake tins with a little coconut oil and press down the nut mixture to form a base.  Make sure you use spring base mini cake tins for easy removal. Place in the freezer to set for at least 30 minutes.

Blueberry and macadamia filling

Drain the water from the macadamia nuts and add to a high-speed food processor with 70g of blueberries and all the remaining filling ingredients.  Blend until smooth.  You may need to scrape the nuts from the sides a few times with a spatula and repeat the blending.

Once the base is set, spoon on half the filling.  Add a layer of halved fresh blueberries scattered throughout and top with the remaining filling.  Place the raw cheesecakes back in the freezer for about an hour to set.

To decorate

Remove the raw cheesecakes from the freezer and warm the edges of the cake tins with a hot cloth so you can easily push the mini cheesecakes out of their tins.  Take a palate knife and remove the bottom of the cake tins.  Allow to rest at room temperature before serving.

Add a few fresh blueberries on top and a sprinkling of lemon zest.  Party sparkler is optional.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.

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