Heidelbeer-Cheesecake - Frozen Blueberry Cheesecake on white table with dream almond blueberry mug.

Frozen Blueberry Cheeesecake

Simple ingredients, dream-like taste and an incredible taste! This plant based and gluten free blueberry cheesecake will have you want "just one more bite" more than once ;)



Preparation Time

15 min.

Waiting Time

420 min.





  • 340 g walnuts
  • 200 g dates


  • 300 g cashews
  • 0.25 tsp vanilla
  • 2.5 tbsp coconut oil
  • 200 g frozen blueberries
  • 400 g Dream & Joya Almond Yogurt Alternative Blueberry


  1. Soften the cashews in hot water for one hour.
  2. For the base, finely chop the walnuts in a food processor or blender, add the dates and a pinch of salt, and keep blending until you achieve a sticky mass.
  3. Line a tin (approx. 26cm diameter) with baking paper, spread the dough evenly and press down.
  4. Blend the cashews, vanilla and coconut oil into a fine creamy mixture using your blender. Add the Dream & Joya Almond Yogurt Alternative Blueberry and combine well. Fold in half of the blueberries and fill the tin. Spread evenly and then scatter the remaining blueberries over the top. 
  5. Then place the cheesecake in the freezer for at least six hours.

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