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Lemon Blueberry Jam Cheesecake

  • Recipe Submitted by on

Category: Desserts, Cakes, Cheesecakes

 Ingredients List

  • Crust:
  • 1 cup + 3 tbs blanched almond flour*
  • 1 1/2 cups shredded coconut
  • 3 tablespoons coconut nectar
  • 3 tablespoon melted coconut oil
  • 3 teaspoons water
  • 1/8 teaspoon himalayan salt
  • Blueberry Jam:
  • 1 cup blueberries
  • 1 1/2 teaspoons chia seed
  • 2 drops stevia
  • Filling:
  • 4 cups blueberries
  • 3 cups cashews
  • 3/4 cup + 2 tablespoons lemon juice
  • 2/3 cup coconut nectar
  • Pinch of salt
  • Lemon zest (from all juiced lemons, or to taste)
  • 1 cup melted coconut oil

 Directions

Combine the almond flour, coconut, nectar, and pinch of salt in a food processor.
Add the oil and water - pulse to bring all ingredients into a dough. Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.

*Use blanched for a lighter colored crust but don't over process.

Mash the blueberries with a fork until juicy but still chunky (I used frozen, thawed berries which let all the juices out as they thaw).
Stir in the chia and stevia.
Let sit for at least 20 minutes (or while making the filling), until the chia thickens the mixture into a "jam".


Blend all except the oil in a high speed blender (may need the tamper).
Add the oil and blend again (or whisk in) until completely smooth.
Pour half the filling evenly over the crust. Spoon blobs of half the "jam" over top and swirl in with a chopstick.
Pour the other half of the filling over top and repeat with the remaining "jam".
Chill in the fridge for at least 8 hours, or overnight.

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