Acai Blueberry Cheesecake

A creamy, smooth, yet dairfy ree, decadent dessert, packed with vitamins and antioxidants – it will leave you wanting more! 

A summery dessert and party crowd pleaser all at once!


For the crust:

  • 1 cup cacao nibs, divided
  • 2/3 cup walnuts
  • 2 tablespoons rice malt syrup
  • 2 tablespoons coconut oil, melted

For the cheesecake:

  • 1.5 cups blueberries
  • 1.5 cups cashews, soaked
  • 1 tablespoon Organic Burst Acai powder
  • 1/3 cup lemon juice
  • 1/2 cup coconut oil, melted
  • 2 tablespoon rice malt syrup
  • 3 ripe bananas
  • A pinch Himalayan/sea salt

For toppings:

  • 1.5 cups frozen blueberries


  1. Make your crust. Set aside 1/3 cup of cacao nibs. Place the rest of the nibs, walnuts, rice malt and coconut oil in a food processor. Blend until a dough-like mixture is formed.
  2. Transfer mixture into a bowl and stir in the remaining cacao nibs.
  3. Distribute the crust mixture into the bottom of a spring form pan. Press to form a compact flat layer.
  4. Place the pan in the freezer for 1 hour.
  5. Make your cheesecake. Place all ingredients in a blender. Blend until smooth and creamy.
  6. Pour blueberry mixture on top of the crust. Freeze for another hour.
  7. Remove chilled cake and decorate with blueberries, pressing down a little bit to make the berries stick on the cake.
  8. Freeze for 4 hours.
  9. Cover. Cheesecake can be stored in the freezer for a few months.

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