Insane Blueberry Cardamom Cheesecake by GreenChef Heather Pace

blueberry cardamon cheesecake heather pace 01 Insane Blueberry Cardamom Cheesecake by GreenChef Heather PacePhotographer Heather Pace

Blueberries – nature’s candy and nature’s medicine, packed with antioxidants, fiber, and vitamin C. I just happen to live in blueberry country. It’s one of the few perks of living in the north. Every year I battle the bears out in the old logging roads to pick pails and pails of berries. I gobble them up in their natural state, in addition to using them in smoothies and desserts, before freezing heaps of them to enjoy throughout the year. 

The taste of wild berries can’t be compared to store bought ones – in fact, I never buy them because I know what the REAL ones taste like. I often invite my raw food friends up to my little corner in northwestern Ontario, Canada to partake in my wild adventures, so consider this an invite to join in my summer berry expeditions! 

I hope you’ll give this blueberry cheesecake a try. It’s delicious with the cardamom but you could easily omit it if you’re not a fan.  

blueberry cardamon cheesecake heather pace 02 Insane Blueberry Cardamom Cheesecake by GreenChef Heather Pace

For the Crust

1 cup walnuts

2/3 cup pitted, packed dates

For the Filling

3 cups blueberries

1 1/2 cups cashews

1/2 cup pure maple syrup

2 tablespoons lemon juice

2 teaspoons ground cardamom

1/2 teaspoon pure vanilla extract

Pinch of salt

6 tablespoons melted cacao butter

Instructions: For the Crust
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.

Instructions: For the Filling
1. In a blender, combine all but the cacao butter, until completely smooth and creamy.
2. Add the butter and blend again to incorporate.
3. Pour the mixture over the crust(s)
4. Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it.
5. Garnish with blueberries, edible flowers, or any other garnish of your choice.

blueberry cardamon cheesecake heather pace 03 Insane Blueberry Cardamom Cheesecake by GreenChef Heather Pace

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  • http://www.jessicarawfood.blogspot.com jesssica

    beautiful and yummy.

  • Sue

    Where can I buy the cacao butter?

  • http://www.gaynewsbits.com/ Rob

    Wild Blueberries and cardamom? Lovely – I’m going to try this. But shouldn’t it be called something else? How can it be a cheesecake and have no cheese at all?

  • http://www.vegangoodthings.blogspot.com/ Leinana

    What a GORGEOUS photo! I might not be able to eat one of these, it's so pretty…except that I probably could. ;)

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  • http://gliving.com/insane-blueberry-cardamom-cheesecake/ tyonna

    i got mine at foodland in st.anthony

  • Isa

    Can the cacao butter be substitute for anything else? thanks!

  • http://twitter.com/veggiebrothers Veggie Brothers

    Oooh, yummy! :) One of our favorite things about your website: the pics!

  • Isa

    Apparently coconut oil..

  • Eleni

    I love the colour and recipe but before i even attend to make it i am confused if there is creamcheese to be added and not listed on the recipe? or are cashews a substitute for creamcheese?
    Delete

  • Sharlene

    This dessert looks so elegant, but… cheesecake with no dairy? Is there a missing ingredient such as cream cheese or greek yogurt in this recipe? I can’t imagine blueberry with cardamon but love both and would like to try this!  =)

  • Léa

    The cacao butter is a kind of butter, so it seem to be the reason why every thing can stick together….

  • wildflower

    this is a vegan recipe, and (usually soaked) ground cashews are often used to replace cheese, especially in raw recipes. :)

  • wildflower

    ground cashews = vegan cheese :)

  • http://grokgrub.wordpress.com/ Rachel

    Cardamom is the bee’s knees.

  • Danielle M

    I made this for a potluck and it turned out delicious. Something about blueberries and cardamon together is amazing. I’m thinking to make them again this weekend. Thanks for the recipe.



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