Blueberry Sea Moss Cheesecake

Blueberry Sea Moss Cheesecake

Difficulty: Easy


Prep time






  • 2 Cups / 300g Raw Cashews Soaked Overnight

  • 1 Lemon Juice Only

  • 1/2 Cup / 110g Coconut Milk Use Homemade For The Raw Version or Full Fat For The Vegan One

  • 2 Tbsp Sea Moss Gel

  • 2 Tbsp Organic Raw Honey Or Raw Agave Nectar For The Strict Vegans

  • 1 Cup / 100g Blueberries Fresh Or Frozen

  • 1 Cup / 175g Dry Pitted Dates Soaked Overnight

  • 1/2 / 70g Cup Raw Almonds


  • Line a round 6″ pan with parchment paper and set aside.
  • Make the crust first – place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.
  • Spread the mixture into the pan and press it to evenly arrange.
  • Drain the cashews and place them in the food processor along with the lemon juice, coconut milk, Moss gel and raw honey.
  • Process to obtain a smooth cream.
  • Pour the cashew mixture in the pan on top of the crust, and spread evenly.
  • Place the blueberries (optional – add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree.
  • Top the cheesecake with the puree, cover and freeze for at least 3 hours.
  • For serving, let it stay at the room temperature for 15 mins until it can be cut easily.
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