Dessert/ Recipes

Açaí Blueberry Lemon Cheesecake

This recipe features Acai Maqui Bowl Mix

A creamy, smooth, and decadent twist on a classic dessert – it will leave you wanting more!

This fruity treat is loaded with heart healthy antioxidants, muscle building protein, and tones of vital nutrients including vitamin K, magnesium, vitamin C, Iron, and more! Enjoy as a late night treat or as an afternoon snack with tea.

Acai Maqui Bowl Mix Heirloom Almonds Yacon Syrup

*Please note that this recipe requires freezing overnight.

Açaí Blueberry Lemon Cheesecake

Print Recipe
Serves: 6-8 Cooking Time: 24 hours


  • CRUST:
  • 1 Cup Almonds
  • 1 Cup dates
  • 1 Cup unsweetened coconut flakes
  • 1 Tbsp Yacon Syrup
  • Pinch of Pink Himalayan Salt
  • 4 Tbsp Açaí Maqui Bowl Mix
  • 3 Cups of Cashews (Soaked in water for 2-3 hours)
  • 1/4 Cup blueberry puree (just blend up fresh blueberries)
  • 1/3 Cup unsweetened orange juice
  • 1/3 Cup Yacon Syrup
  • 1 Cup coconut milk
  • 1 tsp Vanilla Powder
  • Juice and zest of 2 lemons
  • 3/4 Cup Melted Coconut Oil





Grind almonds in a food processor until they are broken down into small chunks. Add dates, coconut, and yacon and process until a paste is formed.


Take crust mixture and press into the bottom of a square spring form pan or silicone mold. Freeze while you create the filling.


Cheesecake Filling:


Blend everything together except for the coconut oil.


Once mixture is well mixed and smooth add melted coconut oil and blend on high for a minute.


Pour Mixture over crust and freeze overnight.


The next day remove from Pan and cut into squares. Top with your favorite Superfoods.

Related: Herbed Macadamia Nut “Cheese”

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