Coconut Blueberry “Cheesecake”

I’m the first one to say that you SHOULD NOT CALL IT CHEESECAKE IF IT DOESN’T TASTE LIKE THE REAL DEAL!  However, that doesn’t stop me from trying some of the recipes out there.  Who knows, what if the next one is ACTUALLY like REAL cheesecake?!  I’ll say that this one does a pretty good job of the texture being the same…but don’t think it will taste exactly like cheesecake.  If you don’t like coconut, this one is not for you because while the blueberry flavor shines through, you can still taste that lots of coconut products were used.  I use coconut oil and coconut butter regularly, so this doesn’t bug me at all!

The filling for this “cheesecake” is a no-bake filling.  If you want a no-bake crust, use my mousse pie crust.

Coconut Blueberry Cheesecake



  • 1 1/2 cup almond flour
  • 1/2 stick butter, melted
  • 1 tsp cinnamon
  • 1 Tbsp of honey or maple syrup


  • 1 1/2 cups raw honey
  • 1 1/2 cups coconut butter
  • 1 cup coconut oil
  • 5 cups frozen blueberries
  • 6 TBSP tapioca starch
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Directions for crust:

Preheat oven to 350F. Mix all the ingredients and press into the bottom of a springform pan.  Bake for 8 minutes. Let cool.

Directions for the filling:

Combine the honey, coconut butter, coconut oil, and frozen blueberries in a pot over low heat.  Stir occasionally until the mixture is warmed through and all the berries are thawed. Use an immersion blender to get the mixture smooth or place in the blender. Add the tapioca starch, vanilla, and salt. Blend until smooth. Pour over your crust and let set in the fridge for 12 hours.


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