Friday, July 23, 2010

Sweet Tooth: Blueberry Cardamom Cheesecake

I've been remiss the past two weeks due to my action packed travels, but I'm back with a yummy treat to satisfy your sweet tooth!

First, a reminder that you have 3 days until the Party Parfait Raw Dessert Challenge deadline (midnight). Incredible entries have started rolling in! Curious? Check them out via my sweetly raw facebook page.
The prize is 6 raw vegan brownies from Blue Mountain Organics, AND a copy of my new dessert book which will be out in print by the end of summer!

I made these mini blueberry cardamom cheesecakes for my raw dessert party. I love mini desserts - they allow for sampling many different kinds, and they're easy to pick up and eat.

Blueberry Cardamom Cheesecake

While I really like this cheesecake, I LOVE my blueberry cardamom ice cream even more, and it can be make into a frozen cake by adding a crust.

1 cup walnuts
2/3 cup pitted, packed dates

Grind both ingredients together in a food processor.
Add 1 teaspoon of water if the mixture is too crumbly.
Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.


3 cups blueberries
1 1/2 cups cashews
1/2 cup pure maple syrup or agave 
2 tablespoons lemon juice
2 teaspoons ground cardamom
(start with less and add more, cardamom can be strong!)
1/2 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons melted cacao butter

In a blender, combine all but the cacao butter, until completely smooth and creamy. 
Add the butter and blend again to incorporate. 
Pour the mixture over the crust(s)
Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it. 
Garnish with blueberries, edible flowers, or any other garnish of your choice. 

Now, go do your parfait entry! :) Have a fabulous weekend guys! 


GirlonRaw said...

Everything you make is always so divine!!!! I want to lick my screen!

Raw girl Denmark said...
This comment has been removed by the author.
Nelly said...

i second what robyn said!!!


VeganCraftastic said...

That cheesecake looks so beautiful!

Lauren said...

These look so pretty and delicious! :) I might have to make them for my own shower! HAHA!

Dustin said...
This comment has been removed by the author.
Jacqueline F. Graham said...

Yummy!!! This looks so beautiful. Thank you for sharing your recipe.
Can't wait to try it!

(((((((I love ya'!!!)))))


GirlonRaw.....your comment is too funny, and I agree with you wholeheartedly.

Lucy said...

The color is beautiful! I have blueberries and all the ingredients - I am SO making this, this weekend. Gorgeous - just like its creator - YOU!!!

Our Sweet Earth said...

I'm crazy about these. Since your lemon Ginger cheesecakes I have also made cherry chocolate cheesecakes! I will TOTALLY make these today too!!!!! I'm addicted thanks to you.

Rick said...

*runs to the store to buy cardamom*

kelli said...


bitt said...

I love mini cheesecakes. They are so neat (as in tidy, not just that I like them).

I had some parfait ingredients that didn't work as well together so I am working on it still today. I am persistent!

Noelle said...

Beautiful dessert!! I was going to post a recipe but then I read the rules and realized I did not have your ebook. Boo, time. I love your recipes!

Carol Giambri said...

I disappear for a few hours and look what I come back to: yummy!!!!! OMG!

Carol Giambri

damnthefreshman15 said...

Gorgeous! Dang, that's food porn of the highest order. But is there any substitute for cacao butter? I really shouldn't be dropping $10 bucks on a rarely-used ingredient right now.

Our Sweet Earth said...

Yes Freshman! You can use coconut oil instead. :D

Raw girl Denmark said...

@ our sweet earth, do you know hoe much coconut oil instead of the cacaobutter?

Anonymous said...

Suppose I can't find cacao butter. Is there a substitute?

Our Sweet Earth said...

Same amount as you would the other butter.

Pure2raw twins said...

Beautiful! We make mini cheesecakes little desserts! ; )

Ronn said...

Hi Heather,

I'm going to make this today, and would like to know if we need to soak the cashews first. If I don't see a reply from you before I start, I won't soak them, since you don't say to in the recipe. I was just wondering if soaking might make them blend more smoothly, but then again, is it possible that soaked nuts might change the texture of the cheesecake?


Heather Pace said...

Hi Ron, if you're using a high speed blender, you don't need to soak the cashews, but otherwise I'd recommend it, just so that they're able to blend down completely.

Start with less cardamom too! :)

Golubka said...

So beautiful, will have to try this out, thanks for sharing! Cardamom is such a wonderful ingredient, I just made some cardamom ice cream

Meesha said...

this sounds absolutely wonderful and creative! I do want to mention, for those that are strictly raw foodists, that maple syrup is cooked down from maple sap

Our Sweet Earth said...

You can get raw maple syrup from Costco of all places and it is cheaper than most of the stores I have seen it in.

Elizabeth said...

The color is amazing. Looks fantastic. Never had a dessert w/ cardamom.

K said...

I recently made this and blogged about it, it was so rich and delicious. I was a bit nervous about the cardamon being too strong and it ended up being too subtle but was still great. Thanks for sharing the recipe!

Anonymous said...

Hi, would other nuts be suitable instead of cashews(walnuts?) or should I buy some? Thanks :)

Heather Pace said...

Cashews work the best for any raw cheesecakes where you want the texture to be really smooth and creamy. Or a mixture or cashews and macadamia nuts.