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.

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.
Filling:
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! 
About the Author

31 Comments
  1. July 23, 2010 at 19:02
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    Everything you make is always so divine!!!! I want to lick my screen!

  2. July 23, 2010 at 19:40
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    i second what robyn said!!!<br /><br />=)

  3. July 23, 2010 at 19:59
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    These look so pretty and delicious! :) I might have to make them for my own shower! HAHA!

  4. July 23, 2010 at 20:54
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    This comment has been removed by the author.

  5. July 23, 2010 at 21:18
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    Yummy!!! This looks so beautiful. Thank you for sharing your recipe.<br />Can't wait to try it!<br /><br />(((((((I love ya'!!!)))))<br /><br />--------------<br /><br />GirlonRaw.....your comment is too funny, and I agree with you wholeheartedly.

  6. July 23, 2010 at 21:33
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    The color is beautiful! I have blueberries and all the ingredients - I am SO making this, this weekend. Gorgeous - just like its creator - YOU!!!

  7. July 23, 2010 at 21:40
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    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.

  8. July 23, 2010 at 21:48
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    *runs to the store to buy cardamom*

  9. July 24, 2010 at 01:04
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    I love mini cheesecakes. They are so neat (as in tidy, not just that I like them). <br /><br />I had some parfait ingredients that didn't work as well together so I am working on it still today. I am persistent!

  10. July 24, 2010 at 01:55
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    Beautiful dessert!! I was going to post a recipe but then I read the rules and realized I did not have your ebook. Boo,...next time. I love your recipes!

  11. July 24, 2010 at 03:09
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    I disappear for a few hours and look what I come back to: yummy!!!!! OMG!<br /><br />Carol Giambri

  12. July 24, 2010 at 03:33
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    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.

  13. July 24, 2010 at 08:34
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    @ our sweet earth, do you know hoe much coconut oil instead of the cacaobutter?

  14. Anonymous
    July 24, 2010 at 16:55
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    Suppose I can't find cacao butter. Is there a substitute?

  15. July 24, 2010 at 23:33
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    Beautiful! We make mini cheesecakes too...love little desserts! ; )

  16. Ronn
    July 25, 2010 at 16:21
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    Hi Heather,<br /><br />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?<br /><br />Thanks!

  17. July 25, 2010 at 16:50
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    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.<br /><br />Start with less cardamom too! :)

  18. July 25, 2010 at 17:17
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    So beautiful, will have to try this out, thanks for sharing! Cardamom is such a wonderful ingredient, I just made some cardamom ice cream http://g0lubka.blogspot.com/2010/07/blackberry-lime-miniature-tarts-with.html

  19. Meesha
    July 25, 2010 at 17:31
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    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

  20. July 25, 2010 at 19:49
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    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.

  21. July 26, 2010 at 01:08
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    The color is amazing. Looks fantastic. Never had a dessert w/ cardamom.<br />Peace,<br />E

  22. January 10, 2012 at 01:32
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    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!

  23. Anonymous
    June 20, 2012 at 18:24
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    Hi, would other nuts be suitable instead of cashews(walnuts?) or should I buy some? Thanks :)

  24. June 20, 2012 at 18:44
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    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.

  25. Mary Ann Jordan
    March 8, 2015 at 18:23
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    How much does this make? Does it fill a smaller spring form pan or cupcake tins. Thanks for this awesome recipe! Can't wait to make it!

    • sweet_raw
      March 8, 2015 at 23:17
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      It makes nice 7" spring form pan. Slightly thicker 6", or thinner 8". And to be completely honest I don't remember how many little ones it makes. I hope you enjoy it!! :)

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