Light blueberry cheesecake

Light blueberry cheesecake


  1. Using a food processor break down the nuts to fine crumb, place into a bowl and mix in the melted coconut oil and 1tbsp of agave until fully incorporated. Place the mixture into ramekins or jars, press down to compact then place in the fridge to chill for 20 minutes to set.
  2. In a large bowl place the light cream cheese, yoghurt, 30ml agave then mix using a hand whisk until smooth. When mixed, gently fold through the blueberries. Spoon this mixture into ramekins or jars. Chill in the fridge for 2 hours.
  3. Place the blueberries, agave and water into a small pan then warm over a gentle heat for around 10 minutes until the blueberries begin to burst and release their juice. Add a small squeeze of lemon juice to balance the flavours.
  4. Before serving pour on some of the blueberry sauce and enjoy.


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Recipes from  The Groovy Food Company


This no fuss all flavour cheesecake requires no baking!


60g mixed almonds and hazelnuts
20g coconut oil
150g light cream cheese
100g Greek Yoghurt
45g agave syrup
100g fresh blueberries

Blueberry sauce:
100g blueberries
1 tsp agave syrup
20ml water
Small squeeze lemon juice


Time: 20 mins
Serves: 4
Nutrition: n/a