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  • Writer's picturePB Fitness Online




1/3 cups pecans

1/3 cup almonds

5 large Medjool dates


2 cups raw cashews

2 tablespoons coconut oil

1/2 cup + 2 tablespoons Greek plain yogurt

1/4 cup lemon juice

2 tablespoons raw honey

pinch of salt

Blueberry Sauce:

2 cups blueberries (I used frozen)

2/3 cup water

1 teaspoon lemon juice



  1. In a food processor, chop almonds and pecans, one at a time. Place chopped nuts together in a bowl

  2. Remove pit from dates and process in food processor until creamy

  3. Combine date paste and nut mixture together

  4. Add 1 tablespoon of the mixture to each individual cavity in the cheesecake pan and press down to form a flat crust


  1. Process the cashews and coconut oil in the food processor until creamy like peanut butter

  2. Place the cashew butter in a large bowl and mix in the yogurt, lemon juice, honey and salt

  3. Pour mixture on top of crust and freeze overnight

  4. Store cheesecake in the freezer

Blueberry Sauce:

  1. Bring the blueberries, water and lemon juice to a boil, then reduce heat to medium-low

  2. Mash the blueberries and simmer for about 30 minutes

  3. Let cool, drizzle sauce over cheesecake and serve

  4. Store blueberry sauce in the fridge to preserve

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