Description

This Blueberry Crumble Cheesecake is a creamy, velvety dessert that combines nutrient-dense ingredients with a satisfying crunch, offering a balance of indulgence and nourishment, perfect for any occasion.

Ingredients

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1.5 cups Almond Flour
3 tablespoons Melted Coconut Oil (or Grass-fed Butter)
1 tablespoon Maple Syrup
16 ounces Grass-fed Cream Cheese (softened)
1/2 cup Plain Greek Yogurt (full fat)
1/2 cup Honey or Maple Syrup
2 units Large Pasture-Raised Eggs
1 teaspoon Vanilla Bean Paste or Extract
1 cup Fresh Blueberries
1/2 cup Walnuts (finely chopped)
1/4 cup Almond Flour
2 tablespoons Coconut Sugar

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Instructions

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pa
In a medium bowl, combine the almond flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of the prepared pan and bake for 8 to 10 minutes until lightly golden brown. Set aside to cool
In a large mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt, maple syrup, and vanilla, and mix well. Add eggs one at a time, mixing just until incorporated without overmixing
Gently fold half of the blueberries into the cheesecake batter. Pour the filling over the pre-baked crust and smooth the top. Sprinkle the remaining blueberries on top
In a small bowl, mix the chopped walnuts, almond flour, and coconut sugar. If dry, add a teaspoon of coconut oil. Sprinkle this crumble over the cheesecake
Bake for 45 to 55 minutes, until the edges are firm and the center has a slight jiggle
Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes. Then remove and let cool to room temperature, and refrigerate for at least 4 hours or overnight

Notes

Use room-temperature ingredients for a creamier texture.

If using frozen blueberries, do not thaw them before adding to the batter.

Avoid overbaking to prevent a dry cheesecake.

Prep Time: 30 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 11g
Sodium: varies
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: varies
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 8g
Cholesterol: varies