Chocolate and blueberry cheesecake – grain free and sugar free

Chocolate and blueberry cheesecake – grain free and sugar free

Blueberry Cheescake

Store bought blueberries are well known for being sprayed with a multitude of pesticides. For this reason, I highly recommend using organic blueberries; either frozen or fresh. I used frozen berries in this recipe.



Muslin cloth for dripping yoghurt

9-inch spring form cake tin

Yoghurt maker (optional)

Hand held stick blender (optional)

Food processor or blender (optional)

Electric cake beaters (optional)





1 cup almond meal

1 cup desiccated coconut

40 grams of butter or coconut oil

1/3 cup raw cacao or premium cocoa

1 tablespoon of honey



2 cups yoghurt (homemade or plain Greek) dripped to remove the whey. Find out how here

200 grams of pure cream

¼ cup water

1 ½ tablespoons of gelatin powder (red tub)

2 teaspoons of vanilla



½ cup blueberries for making the jelly

1 cup of blueberries for inside the jelly

1 ½ cups water

2 tablespoons of gelatin powder (orange tub)

1/8 teaspoon of powdered stevia or a few drops of liquid

½ tablespoon or more to taste of Honey


Extra blueberries for decorating the cheesecake





  1. Preheat the oven to 160 degrees Celsius.
  2. Grease the bottom of the spring form tin with either butter or coconut oil.
  3. Combine all the ingredients in a blender or food processor until the mixture forms a dough-like consistency.
  4. Press the dough into the greased cake tin with the tips of your fingers or the back of a spoon.
  5. Bake for only 5 minutes. The base is best barely cooked! Note: It may rise in the oven but it will flatten again once it cools.
  6. Allow to cool completely before adding the creamy cheese layer.



  1. Drip the yoghurt in a muslin cloth for 1 – 2 hours. This can be done the day before or before you begin the base.
  2. Place the dripped yoghurt, cream cheese in a large mixing bowl and set aside.
  3. In a small saucepan mix together the water and gelatin powder until it forms a thick paste.
  4. Place on a low heat and stir until the paste liquefies. Do not boil.
  5. Remove from the heat and add the honey and vanilla.
  6. Slowly whisk in the cream. Note: the chilled cream will immediately begin to set the gelatin. If the mixture is beginning to set too quickly, briefly return to a low heat to ensure the cream and gelatin is thoroughly combined. Do not overheat or boil.
  7. Allow the cream mixture to cool to below 40 degrees Celsius before adding mixture into the dripped yoghurt.
    Note: Yoghurt has live bacteria in it that is heat sensitive.
  8. When it has cooled sufficiently, quickly mix the cream mixture into the dripped yoghurt. I use electric beaters for this but it could be done by hand. The chilled dripped yoghurt will begin to set the gelatin so it is best to work fast!
  9. Spread the creamy yoghurt mixture onto the base. It sets quickly. Use a knife to even and smooth the top.
  10. Wipe the sides of the cake tin with a damp clean cloth.
  11. Sprinkle 1 cup of thawed berries onto the creamy yoghurt layer.



  1. In a small saucepan simmer the blueberries in water for approximately 10 minutes.
  2. Remove from heat and blend fruit and water with a hand stick blender
  3. Add stevia and honey. Add additional honey if you like. Do not add more stevia or else a bitter taste may result.
  4. Add gelatin powder and stir.
  5. Return to a low heat and continue to stir until gelatin powder is completely dissolved. Do not boil.
  6. Allow blueberry mixture to cool down but not begin to set. (under 40 degrees Celsius is best)
  7. Gently pour the blueberry gelatin mixture over the back of a spoon and onto the creamy cheese layer.
  8. Place in the fridge to set.


Serve with extra blueberries and a dollop of cream.

Many thanks to Barb for making this for us...