Blueberry Cheesecake with Coconut Crust – the Energizer Recipe

Any diet you can eat a sweet treat on is a winner right? Give this delicious blueberry cheesecake a try:

What you need:
2 cups (180 g) grated coconut
2 tbsp coconut flour
3/4 cup (100 g) cashew nuts, chopped
1/4 cup (50 g) coconut oil
1 egg
2 tbsp stevia
1 tbsp vanilla extract
4 eggs
14 oz (400 g) full fat cream cheese
1 tsp vanilla extract
2 tbsp stevia
9 oz (250 g) frozen blueberries

What you do:
Preheat the oven to 175 C / 350 F. Place the coconut, cashew nuts, stevia and oil in a food processor and mix until forming a crumble. Add the egg and keep blending into a nice firm dough. Grease a 24 cm springform with some extra coconut oil. Place the dough in a pie dish and press the dough into the bottom of the form and up around the edges. Set to the side while you make the filling. Quickly whisk together eggs, cream cheese, stevia and vanilla with an electric mixer until smooth. Fold the blueberries into the batter and pour the mixture into the springform with the crust. Bake in the oven on the bottom shelf for 30-35 minutes, remove the cake and let it cool for 5 minutes.