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Vanilla and Blueberry Acai Cheesecakes


  • 1/2 cup raw cashews, soaked
  • 1/2 cup full-fat coconut cream
  • 1/2 lemon, juiced
  • 1/2 lemon, zested
  • 1/3 cup rice malt syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup frozen blueberries
  • 1 tbsp acai powder
  • 1 tsp vanilla powder
  • 1/2 cup Cocobella Straight Up coconut water

To serve

  • Crushed pistachios
  • Cacao nibs
  • Flaked coconut


Add cashews, coconut water, coconut cream, lemon zest, lemon juice, rice malt syrup, coconut oil and vanilla powder into a blender and blitz until smooth and creamy. Pour a little over half of the mixture into your moulds of choice and place into the freezer to set. With the remaining mix, add in the acai powder and blueberries and blend until smooth.

Once the vanilla layer has set, pour the blueberry layer on top and place back into the freezer, preferably overnight. When both layers are set, remove from the mould and decorate however you wish. Leave at room temperature for 10-15 minutes before serving. Enjoy!

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