Recipes

Blueberry Acai Cheesecake

Serves 6-8

| Prep Time: 30 min

| Cook Time: 5 min

| Total Time: 4 hours and 30 mins

You may need: Amazon Acai

Discover The Recipe

Our no-bake Blueberry Acai Cheesecake provides decadent, creamy flavor made with healthy plant-based, dairy-free ingredients like Medjool dates, walnuts, cashews, and coconut cream. Whether you’re eating clean in the post-holiday period or ready to try something new, you can enjoy this “cheesecake” knowing it's full of healthy ingredients. The addition of Acai gives a sweet-tart fruity tang to the dessert. A true superfood, Acai contains 10 times more antioxidants than red grapes. Found in the Amazon, Acai can't be grown on an industrial farm scale, so these super-berries are harvested straight from the wild. Acai comes from the Portuguese adaptation of the indigenous Tupian word ïwaca'i, meaning "[fruit that] cries or expels water.”

Our Piquant Post Amazon Acai blend is sourced from organic, fresh freeze-dried acai berry powder to maintain maximum flavor and nutritional value. We then blend acai with warming spices to provide the perfect blend to spice up desserts. Plan ahead to make this recipe (ideally overnight) to give yourself time to assemble and set this easy dessert recipe. It does require an extended chill in the freezer before eating. Sprinkle this blend on oatmeal, ice cream, or blend with smoothies or yogurt bowls.

Ingredients

  • Walnut Oat Date Crust:

  • 1 cup walnuts

  • ⅔ cup oats

  • 8 pitted medjool dates

  • 2 tsp melted coconut oil

  • Pinch of salt

  • Blueberry Acai Cheesecake:

  • 1 cup raw cashews 

  • ½ cup full fat coconut cream

  • ¼ cup maple syrup

  • 2 tsp lemon juice

  • 1 cup blueberries

  • 1 Tbsp Piquant Post Amazon Acai blend

Notes

If you have time, you can instead soak the cashews overnight: simply add water about 2 inches above the cashews. Allow them to soak and soften overnight. Don’t soak them longer than 12 hours.

Be sure to use a high speed quality blender or food processor for the cheesecake mixture. If not, the cheesecake may not be as smooth.

When lining the pan, allow the parchment paper to hang over the sides for easy release.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Boil 3 cups of water in a pan. After the water boils, remove from heat and toss in cashews to soak for 30 mins. Meanwhile, add the walnuts, oats, dates, and salt to a food processor. Pulse a few times to combine, and then blitz on high speed for about 1 minute, or until you reach a fine crumb. Add in the melted coconut oil and blend again for another 30 seconds. The mixture should be moist and hold it’s shape when you pinch it with your fingers. 

Line an 8x8 pan with parchment paper. Press the mixture into the bottom of the pan into a layer about ½ inch thick. Place the crust into the refrigerator.

Drain the cashews and place in the food processor or a blender. Add coconut cream, maple syrup, lemon, ½ cup blueberries and Piquant Post Acai. Blend until completely smooth. Stir in remaining blueberries.

Pour the cheesecake over the crust and spread it evenly. Cover the cheesecake with plastic wrap and then foil. Freeze for at least 4 hours or overnight. Transfer the cheesecake to the refrigerator a few hours before eating. 

Alternatives & Substitutions

Blueberry Acai Cheesecake

Serves

6-8

Prep Time

30 min

Cook Time

5 min

Total Time

4 hours and 30 mins

Piquant Post spice you’ll need: Amazon Acai

Ingredients

  • Walnut Oat Date Crust:

  • 1 cup walnuts

  • ⅔ cup oats

  • 8 pitted medjool dates

  • 2 tsp melted coconut oil

  • Pinch of salt

  • Blueberry Acai Cheesecake:

  • 1 cup raw cashews 

  • ½ cup full fat coconut cream

  • ¼ cup maple syrup

  • 2 tsp lemon juice

  • 1 cup blueberries

  • 1 Tbsp Piquant Post Amazon Acai blend

Instructions

  1. Boil 3 cups of water in a pan. After the water boils, remove from heat and toss in cashews to soak for 30 mins. Meanwhile, add the walnuts, oats, dates, and salt to a food processor. Pulse a few times to combine, and then blitz on high speed for about 1 minute, or until you reach a fine crumb. Add in the melted coconut oil and blend again for another 30 seconds. The mixture should be moist and hold it’s shape when you pinch it with your fingers. 

  2. Line an 8x8 pan with parchment paper. Press the mixture into the bottom of the pan into a layer about ½ inch thick. Place the crust into the refrigerator.

  3. Drain the cashews and place in the food processor or a blender. Add coconut cream, maple syrup, lemon, ½ cup blueberries and Piquant Post Acai. Blend until completely smooth. Stir in remaining blueberries.

  4. Pour the cheesecake over the crust and spread it evenly. Cover the cheesecake with plastic wrap and then foil. Freeze for at least 4 hours or overnight. Transfer the cheesecake to the refrigerator a few hours before eating. 

Notes

  • If you have time, you can instead soak the cashews overnight: simply add water about 2 inches above the cashews. Allow them to soak and soften overnight. Don’t soak them longer than 12 hours.

  • Be sure to use a high speed quality blender or food processor for the cheesecake mixture. If not, the cheesecake may not be as smooth.

  • When lining the pan, allow the parchment paper to hang over the sides for easy release.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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