Coconut Blueberry Cheesecake


I was in the mood for something sweet, coconut-ty and fresh, so I decided to come up with my own fully raw Coconut Blueberry Macadamia Cheesecake, Topped with Cherries and Goji Berries! Yes, that is the official full title! But for the sake of brevity, I have decided to call it Coconut Blueberry Cheesecake.

Let us begin!

For cheesecake layer #1, you will need:

– 1 cup soaked macadamias (preferably for 2 to 4 hours previous. This is to soften them, as well as for health reasons! See my blog, Soak Your Nuts!)

– 1 whole coconut, as we will need 2 cups fresh coconut meat (instructions on how to go about this are below)

– 1/2 cup soaked cashews, preferably 2 to 4 hours prior

– 1/4 cup raw organic honey

– 1/2 cup coconut water

– 2 tbsp organic coconut butter, heated up till liquid

– 1 tbsp pure raw vanilla extract

Step 1:

Using a screwdriver and a hammer, hammer three holes into the three dents at the end of the coconut:


Next, drain the water out into a cup, as we will use this later:



Place your empty coconut side down on a folded towel on your counter. With your hammer, bang a circle around the entire circumference of the coconut, like so:


Depending on how hard you bang around the middle of it, the coconut will eventually crack neatly in half, like below:


Congratulations, you will now be able to scrape the meat out of coconut!

Using a knife and spoon, scrape the meat out of the coconut, cut it up and measure 2 cups worth, and put it in your blender. This should almost all of your coconut meat. You will need to save a half cup for your second blueberry coconut layer on our next step.

After battling with your coconut, put the macadamias, honey, coconut water and etc into your blender along with the coconut meat:


Turn on your blender, and blend away! You may need to stop and start your blended, pushing down on the sides until everything is fully mixed, thick and textury.

Next, start spooning out your mixture into your cake mold or pan, making sure to even out the entire layer. Once you have all of your coconut macadamia layer in the cake mold, put it in the freezer to harden:


I like my texture a bit more thick and coconut-like, as our next layer is going to be smooth and creamy. It’s all about mixing the textures and flavors! 🙂

For our blueberry cashew cream layer, you will need:

– 1 cup soaked cashews (about 2 to four hours previous)

– 1/2 cup coconut meat

– 1/2 a cup coconut water

– 6 pitted dates, soaked in the coconut water (about the same amount of time as the cashews

– 1 tsp coconut oil

– 1 pint of blueberries (about 3/4 cup)

Put all your ingredients into a high powered blender, then blend until smooth and creamy. The mixture will be thick, have a purplish tint and will smell AHHHMAAAZZZINGGG!


Blueberry coconut cashew cream!

Now we will take our tray with our coconut macadamia cheesecake layer out of the freezer, and add our blueberry coconut cream. Top the cake with 1/2 cup sliced cherries and goji berries, then place back in the freezer for another four hours or so.


Take it out of the freezer, cut into slices and serve!


SOOO Lovely and tastes amazing!


It’s all about the layers and textures, people!


Thick, coconut/macadamia layer, smooth coconut blueberry cashew cream layer, and fresh cherries, coconut and goji berries for the topping. Perfect mix of different layers, textures and flavors!


The end 🙂


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