Blueberry Starfruit Cheesecake

Sometimes I’m in the mood for a classic cashew cheesecake….except….it needs to have a little something added to it.

By Audrey, Unconventional Baker.
Long story short, if you want purple cheesecake, grab the blueberries. I darkened the purple here with some spirulina and love the almost maroon-purple contrasting with the seafoam green swirls in this cake… it kind of gives it a calming effect. Plus those starfruit slices on top look so playful and like they are somehow in constant motion.

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And the most important part: this blueberry, starfruit, and spirulina cake is super delicious. None of the flavors in themselves are very prominent, but all together it makes for a lush, creamy, and very satisfying treat that has all the hallmark traits of a classic cashew cheesecake.
Note: this recipe makes a tiny cake. The cake pictured was made in a 4″ pan, but the recipe calls for a 5″ pan because later on I found overall it worked a bit better in a slightly larger size. If you’re making an even larger cake though and need help multiplying the ingredients, see the downloadable cake multiplication helper further down the page.

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Ingredients


Crust:

• ½ cup raw cashews
• 1 soft medjool date, pitted
• 1 tbsp coconut oil
• 1 tbsp maple syrup

Filling:

• ½ cup raw cashews, pre-soaked and strained*
• 1 starfruit, sliced
• 3 tbsp maple syrup
• 2 tbsp lemon juice
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• ⅛ tsp spirulina powder

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Additional Blueberry Layer:

• 1 cup blueberries
• ½ tsp spirulina powder
• 1 tbsp coconut oil

Optional Topping:

• a few additional starfruit slices

Instructions

• Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 5″ springform pan (or a small parchment lined tupperware container of a similar size) and press down into a flat crust. Freeze the pan while working on the next step.
• Make sure all ingredients are at room temperature. Blend all filling layer ingredients in a power blender into a smooth creamy mixture. Remove ½ a cup of this mixture out of the blender and set aside (this will be the teal swirl layer later).
• Add additional blueberry layer ingredients to the blender and blend the mixture into a smooth consistency.

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• Add some of the blueberry mixture into the prepared cake pan, then a few tbsp of the teal mixture, then more blueberry, etc. alternating. Reserve some of the teal mixture to spoon over the top middle of the cake. Use a skewer to swirl the two mixtures together lightly (don’t over-mix though). Decorate with sliced starfruit on top.
• Freeze the cake for 5-6 hours or overnight. Then thaw out slightly, slice and enjoy! Keep leftovers frozen.