Açaí Berry Cheesecake in a Cacao Walnut Crust

September 27, 2013

This is one beautifully decadent “cheesecake” to be made for truly special occasions. Loaded with antioxidants and superfood goodness, this naturally sweetened dessert is deeply indulgent without any of the guilt!


  • 1 1/2 cups raw cashews, soaked in water for 2 hours to soften, then drained
  • 1/2 cup fresh lemon juice
  • 2 tablespoons agave nectar (I use maple syrup)
  • 1/2 cup coconut oil, melted
  • 1/2 cup açaí powder
  • 1 tablespoon lucuma powder
  • 2/3 cup mashed bananas
  • 1 tablespoon tahini
  • 1 cup pitted Medjool dates (about 10-11)
  • Pinch of sea salt
  • 3 cups fresh blueberries, divided
  • Cacao-Walnut Crust (see below)


To make the cheesecake, drain the soaked cashews and discard the water. In a food processor or blender, mix together the cashews with the lemon juice, agave nectar (or maple syrup), and coconut oil. Blend until completely smooth. Add the açaí, lucuma, banana mash, tahini, dates, salt and 1 1/2 cups of blueberries. Blend again until smooth. In a 9-inch springform pan, distribute the Cacao-Walnut Crust evenly and press down to form a compact layer. Pour the cheesecake filling on top of the crust. Cover, and place in the freezer for about an hour. Remove the chilled cake from the freezer and decorate the top with the remaining blueberries, pressing down to make the blueberries stick. I also added halved fresh figs. Re-cover and freeze for another 2-3 hours. When ready to serve, release the cake from the springform pan and defrost for 3-4 minutes to soften. Store in the freezer when not in use; will keep frozen for a few months.

Cacao-Walnut Crust


  • 1 cup cacao nibs
  • 2/3 cup raw walnuts
  • 1 cup pitted Medjool dates (about 10-11)
  • 3 tablespoons lucuma powder


Set aside 1/3 cup of the cacao nibs. Place the remaining nibs, walnuts, dates and lucuma powder in a food processor and grind until crumbly dough has formed. Check the moisture level by pinching the dough to make sure it sticks – if not, blend in a little water, a teaspoon at a time, until the sticky texture is achieved. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed. Recipe from Superfood Kitchen: Cooking with Nature’s Most Amazing Foods (Superfood Series) by Julie Morris.

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