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Açaí Blueberry Lemon Cheesecake

Açaí Blueberry Lemon Cheesecake

Nov 10th 2020

Cheesecake undeniably is one of life's greatest joys. Superfood cheesecake is even more so.

At Sunfood, we love cheesecake. We love it so much we used to (before COVID-19) make vegan superfood cheesecake to celebrate our staffers' birthdays. It was always a hit.

If you've never made a cheesecake, not to worry! Grab the ingredients and get ready for all the fizzy excitement. Trust us; cheesecake makes everything better. 


We're going to take a moment and sing an ode to this unique superfood blend. Açaí Maqui Bowl Mix includes seven delicious superfoods. The real star here is Maqui Berry – a bright and delightful Amazonian superfood. Its deep purple pigment is as gorgeous as the berries are nutritious. It makes for a perfect açaí bowl to keep you cool in the summer; it's a great mix to throw in your smoothie, make refreshing popsicles, or a decadent cheesecake. Just wow!



  • 1 cup packed pitted dates
  • 1 cup Sunfood Almonds


  • 1 1/2 cups Sunfood cashews, soaked 2-3 hours prior
  • Juice of 2 lemons (about ½ cup)
  • 1/3 cup coconut oil, melted
  • 2/3 cup full-fat coconut milk
  • 1/2 cup maple syrup
  • 3/4 cup fresh blueberries
  • ¼ cup Sunfood Acai Maqui Bowl Mix


  • Fresh blueberries
  • Sunfood Bee Pollen



  1. Add dates to food processor and blend until it forms into a ball. Remove and set aside.
  2. Add almonds to food processor and process into a meal. Add the dates back in and blend until combined.
  3. Lightly grease standard spring form pan (smaller pan = thicker cheesecake). Press crust mixture into even layer at bottom of pan. Place in freezer while making the filling.


  1. Blend all filling ingredients in a blender until smooth and creamy.
  2. Pour filling into pan. Tap sides to release any air bubbles. Cover with foil or plastic wrap and freeze for at least 6 hours (or overnight).


After freezing the cheesecake, release from pan and top with fresh blueberries and a sprinkle of Bee Pollen. Enjoy!

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