Coconut & Blueberry Cheesecake

By The Weekly  

May 9, 2018

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You can never go wrong with the classic cheesecake, and this gluten-free Coconut & Blueberry Cheesecake packs an extra punch of flavour with coconut and juicy blueberries.

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 10 Servings


1¾ cups almond meal

½ cup shredded coconut

½ cup coconut flour

1 tbsp icing sugar

½ cup coconut oil

500 g cream cheese, softened

3 eggs

⅔ cup caster sugar

1 lemon, zest and juice

1 tsp vanilla essence

125 g blueberries, plus extra to serve

Shaved coconut and pouring cream, to serve


1Preheat oven to moderately slow, 160 C. Grease and line a 20-cm springform pan.

2Process meal, coconut, flour and icing sugar. Melt coconut oil, and add to processor to bind. Press over base and sides of pan. Chill until required.

3Process cream cheese, eggs, sugar, zest, juice and vanilla until smooth. Pour half into chilled case. Sprinkle with half blueberries, repeat layers. Bake 1 hour. It will be wobbly.

4Cool completely in turned-off oven. Chill overnight. Serve topped with extra blueberries and coconut. Accompany with cream.

Photo: Rob Shaw/