The cool weather has come in ushering the time of the blueberry. These veritable blessed fruit thrive in cold weather. And they thrive in our tummies every day of the year. Or at least they should since blueberries are one of the most nutrient-dense, disease-fighting fruits around. Let’s blend two things we love: cheesecake and blueberries. Today we are talking about our Keto, Paleo Blueberry Cheesecake.
Who Says “Blue Balls” Are Bad For You?
We praise the beauty and potency of the blueberry quite a lot on Naturopathy Earth and its sister podcast, Holistic Health News. And why shouldn’t we? The blueberry contains an active compound, anthycyanines, which are phenomenal in combatting oxidative stress, inflammation, cancer, hypertension, atherosclerosis, and even dementia.
Furthermore, blueberries boast a good amount of fiber (great for digestive health and weight maintenance) and Vitamin C (great for immune system strengthening and cancer prevention.)
For more, information read our article on 6 Reasons You Must Eat Blueberries daily.
For the amazing effects of Vitamin C listen to our Holistic Health News episode on Can High-Dose Vitamin C Cure Cancer?
Keto, Paleo Blueberry Cheesecake
So we know blueberries are good for your health. We also know that conventional cheesecake is not. Most cheesecakes use a phenomenal amount of sugar cane and dairy. In this Keto, Paleo Blueberry Cheesecake we are forsaking both. Do not fret too much because we are replacing them with non-inflammatory, yet nutrient-dense ingredients that won’t take away from the taste.
Personally, I have always loved cheesecakes that have a lot of crust and little of the “cake.” I know that is an aberration, but hey I like what I like. Cheesecakes that are 90% filling and a little crust take away from the brilliant taste and texture of the crust. I personally think the crust should be at least 35% of the whole cake. That’s my take…
So the crust of this Keto, Paleo Blueberry Cheesecake is gluten-free. Removing the flour takes away the typical problems associated with gluten-sensitivity like “brain fog,” bloating, joint pain, dysbiosis of the gut, and more. Which non-wheat flour alternative is ultimately up to you.
Moreover, this recipe is dairy-free. For those who have issues with either lactose or casein this is a god-send. From a Paleo point of view, we are not meant from an evolutionary-point of view to consume a lot of dairy. We are simply not equipped. That’s why we have so much digestive and autoimmune issues regarding dairy. We CAN eat it, but should we eat a lot of it?
Notice that this Keto, Paleo Blueberry Cheesecake recipe utilizes a lot of nuts. In particular, we use soaked cashews for the filling. (Yes, cashews are legumes, not nuts.) There are two reasons to soak the cashews. One, it makes it easier to pulverize in the food processor.
But more important to your health, soaking the nuts removes the phytic acid that accumulates on many nuts and legumes. This phytic acid can wreak havoc on your digestive health. Read our article You Must Soak Your Nuts!
We are also throwing some tried-and-true classic nutrient-dense ingredients that can go in any recipe in this Keto, Paleo Blueberry Cheesecake. Chia seeds are “God’s little black sand” wonders full of health unsaturated fats and fiber. Plus they bring an added texture and vibrancy to the cheesecake. A little cinnamon will bring an added subtle sweetness to the cheesecake and loads of health benefits.
Click HERE to learn the Amazing Benefits of Cinnamon.
If you are in the mood for chocolate check out our Chocolate Cheesecake recipe as well. With that recipe and this Keto, Paleo Blueberry Cheesecake who needs the Cheesecake Factory!
Check out and purchase these ingredients now. A dehydrator is crucial for soaking nuts/legumes.
- 3/4 cup walntus,
- 1/2 cup almonds
- 1 cup medjool dates
- 1/3 cup chia seeds
- 1/2 teaspoon vanilla extract
- Dash of sea salt
- Cheesecake Filling
- 2 1/4 cup cashews soaked
- 1/3 cup honey (preferably manuka honey)
- 1/3 cup coconut oil melted
- 2 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1/4 lime juice
- 1 teaspoon lime zest
- 1 cup blueberries for filling
- 1 cup blueberries for garnish
To Make the Crust
Pulse the ingredients in a food processor until ingredients form a sticky mush. Add a touch of water at the end of blending to help prevent sticking to sides.
Press crest onto pan.
To Make the Cheesecake Layer
The night before soak the cashews in a bowl of water. Next day, drain and rinse. Put cashews in food processor and blend until smooth. Scrape down sides and add lime juice, 1/4 cup honey, zest, and vanilla and blend again.
Pour in the melted coconut oil and blend until well-mixed. Add more honey if you like to make it sweeter.
Pour out cheesecake filling onto crust. Not too much, maybe an inch from top of pan since you will need remaining cheesecake filling to make the blueberry layer. Place in freezer for 30 minutes to set.
To Make the Blueberry Cheesecake Layer
Add 1 cup of blueberries to the remaining cheesecake filling. Place both in food processor and blend until smooth.
Spread the blueberry layer on top of the main cheesecake layer. Garnish with as much blueberries and lime zest as you like.
Cover with foil and place in the freezer for 3 hours. Later place in fridge.
Serve as is or with whipped cream.