Blueberry Macadamia Nut Cheesecake

When I think of Spring, I imagine beautiful pastel colors; sweet, fruity treats; and fragrant flowers blooming. It’s also the perfect time to indulge in a lush, vibrant dessert. My Blueberry Macadamia Nut Cheesecake is the ideal picture of Spring. It’s fortified with gut-repairing benefits, nutty flavors, and the sweetness of blueberries. This gluten free, dairy free alternative to the classic cheesecake still delivers a rich, creamy texture, all while nourishing your gut with Leaky Gut Revive®.

Gluten Free Cheesecake Crust

Traditional cheesecake is a rich, dairy-based dessert typically made with a graham cracker crust. However, it often contains gluten, refined sugars, and dairy. This can be triggersome for those with food sensitivities, digestive issues, or autoimmune diseases. 

In this Blueberry Macadamia Nut Cheesecake, I incorporate a gluten free cheesecake crust. I combine wholesome ingredients such as shredded coconut, chopped walnuts, macadamia nut butter, and coconut butter. These low FODMAP, nutrient-dense ingredients provide the ideal texture without the addition of inflammatory triggers such as gluten and dairy. What’s more, I add a hint of fresh thyme and lemon zest to add depth and freshness to the crust. It truly is the perfect foundation for this dairy free cheesecake.

Benefits of Macadamia Nuts

Macadamia nuts are an excellent alternative to cashews, which are commonly used in dairy free cheesecake recipes. Unlike cashews, macadamia nuts are lower in phytic acid, which can interfere with mineral absorption. They are also packed with healthy monounsaturated fats, which support heart health and provide lasting energy. Additionally, macadamia nuts contain antioxidants, magnesium, and fiber, making them a superior choice for a gut-friendly dessert. 

They also are a great choice if you’re following a low FODMAP diet. While following the low FODMAP diet, it’s recommended to consume up to 20 macadamia nuts per day. This recipe calls for two cups of macadamia nuts which contain about 60-70 nuts. With this recipe yielding eight slices, you end up with each slice containing well below the recommended daily maximum intake– making it an excellent option to indulge.

Dairy Free Cheesecake

I believe dairy is one of the most inflammatory foods in our modern diet, second only to gluten. Dairy causes inflammation in a large percentage of the population resulting in digestive issues such as bloating, gas, constipation, and diarrhea. Traditional cheesecake uses cream cheese and heavy cream to achieve that decadent richness. In this dairy free cheesecake, I create the same texture by blending soaked macadamia nuts, coconut milk, and coconut oil. The result is a smooth, creamy consistency without causing digestive discomfort.

Blueberry Health Benefits

A dairy free cheesecake wouldn’t be complete without some sweetness. However, traditional cheesecakes typically contain a large helping of refined sugars. Instead, by choosing a naturally sweet ingredient such as fruit, you can enjoy this dessert guilt-free. I chose blueberries to add a vibrant pop of color just in time for the spring season. 

Blueberries are more than just a tart, sweet addition to this cheesecake; they are a nutritional powerhouse. They are packed with antioxidants, vitamin C, and fiber. Blueberries help combat oxidative stress, support brain function, and promote healthy digestion. Studies suggest that consuming at least ½ to 1 cup of blueberries per day can contribute to improved cardiovascular and cognitive health. Plus, their natural sweetness enhances the flavor of this dessert without the need for excessive sweeteners.

Promote Your Gut Health with Leaky Gut Revive®

This Blueberry Macadamia Nut Cheesecake takes it a step further by actively supporting your gut health with Leaky Gut Revive®. This premium gut-repairing powder contains gut-restoring ingredients to nourish and support healthy gut function. Natural botanicals such as marshmallow root, licorice root, and slippery elm soothe irritation. It also contains L-glutamine. This powerful amino acid actively repairs damaged cell walls. Incorporating two scoops of AMMD’s Leaky Gut Revive® into this dessert allows you to enjoy a treat while nourishing your body from the inside out.

How To Make Blueberry Macadamia Nut Cheesecake

This Blueberry Macadamia Nut Cheesecake is simple to make! I do recommend preparing it a day earlier if you plan to bring it to a festivity.

First, you’ll want to prepare the crust by combining the shredded coconut, chopped walnuts, macadamia nut butter, coconut butter, fresh thyme, lemon zest, and a pinch of sea salt in a food processor. Pulse until the mixture forms a sticky yet crumbly dough.

Press the crust evenly into the bottom of a springform pan or a lined 8-inch cake pan, using the back of a spoon to smooth it out. Place the crust in the freezer to set while you prepare the filling.

For the filling, you’ll want to drain the soaked macadamia nuts and transfer them to a high-speed blender. Add two scoops of AMMD’s Leaky Gut Revive®, melted coconut oil, blueberries, stevia, coconut milk, fresh lemon juice, lemon zest, thyme, and vanilla extract.

Blend until the mixture is smooth and creamy, scraping down the sides as needed. If necessary, adjust the sweetness by adding more stevia to taste.

Now to put it all together, you’ll remove the crust from the freezer and pour half of the filling evenly over it.

Transfer the cheesecake to the freezer and let it set for 4–6 hours until firm. Once set, remove it from the freezer and allow it to sit at room temperature for about 10 minutes before slicing.

Finally, garnish the top with fresh blueberries and a few sprigs of thyme for a vibrant burst of color and flavor.

If you’re looking for another fun, vibrant Spring dessert that features AMMD’s Leaky Gut Revive®, try my Oreo Mint Cookies!