Marbled Coconut Blueberry Cheesecake


For the base

½ cup dates

¼ cup walnuts

1 tablespoon dry coconut

pinch of salt


For the white cheese

¼ cup MightyBee virgin coconut meat

¼ cup cashews soaked 30 minutes in warm water

¼ cup coconut milk

1 tip of a teaspoon vanilla powder

2 teaspoons lemon juice

1 tablespoon coconut sugar

2 tablespoons coconut oil


For the blueberry cheese

¼ Cup MightyBee virgin coconut meat

¼ Cup cashews soaked 30 minutes in warm water

½ Cup frozen blueberries

1 teaspoon lemon juice

1 + ½ Tablespoons coconut sugar

1 tip of a teaspoon vanilla powder

1 pinch of salt

2 Tablespoons coconut oil


1. Prepare the base by processing together walnuts, dates, dry coconut and salt to a sticky dough. Press the dough on the base of a small spring form lined with cling film. Let aside to set in the fridge.

2. In the blender, make the white cheese by mixing together all the relevant ingredients to a smooth creamy texture. Transfer to a container but keep out of the fridge.

3. To make the blueberry cheese, follow the same procedure but only mix in the coconut oil for last after the rest of the ingredients are blended and no longer cold from the frozen blueberries.  

4. Take the cake base from the fridge and start filling the form. Drop 2-3 dollops of white cheese on the base ina down, up, down pattern. Do the same with the blueberry cheese and repeat until you have finished both nut cheese mixtures.

5. With the tip of a knife, swirl through the raw cheese making rounded vertical zig-zags all over the form. Tap the cake to help the air bubbles out and freeze for 4-6 hours.