blueberry starfruit spirulina cheesecake

Blueberry Starfruit Cheesecake


A delicious and playful raw cheesecake made with blueberries, starfruit, and a hint of spirulina. This recipe is vegan, gluten and grain-free, and refined sugar-free.



  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup


  • ½ cup raw cashews, pre-soaked and strained*
  • 1 starfruit, sliced
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • ⅛ tsp spirulina powder

Additional Blueberry Layer:

  • 1 cup blueberries
  • ½ tsp spirulina powder
  • 1 tbsp coconut oil

Optional Topping:

  • a few additional starfruit slices


  1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 5″ springform pan (or a small parchment lined tupperware container of a similar size) and press down into a flat crust. Freeze the pan while working on the next step.
  2. Make sure all ingredients are at room temperature. Blend all filling layer ingredients in a power blender into a smooth creamy mixture. Remove ½ a cup of this mixture out of the blender and set aside (this will be the teal swirl layer later).
  3. Add additional blueberry layer ingredients to the blender and blend the mixture into a smooth consistency.
  4. Add some of the blueberry mixture into the prepared cake pan, then a few tbsp of the teal mixture, then more blueberry, etc. alternating. Reserve some of the teal mixture to spoon over the top middle of the cake. Use a skewer to swirl the two mixtures together lightly (don’t over-mix though). Decorate with sliced starfruit on top.
  5. Freeze the cake for 5-6 hours or overnight. Then thaw out slightly, slice and enjoy! Keep leftovers frozen.


*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.