Blueberry + acai "cheesecake" in a jar


Blueberry & acai “cheesecake” in a jar

4h + 10 min, For two
Vegan, Gluten free

This "cheesecake" is perfect to prepare in advance if you want to avoid standing in the kitchen all day making food for your guests. It's also perfect, in our case, to have as a snack when you need some quick (and tasty) energy.

I've really fallen in love with working with cashew nuts, they're easy to do whatever you fancy with and the taste is quite neutral (if you haven't roasted them) which is why you can easily flavour them with what you feel like. I chose to work with blueberries because, well honestly, those where the only berries we had at home. But I also wanted to complement the acai color, and really make it pop, so blueberries it was.

I also prefer desserts that are slightly savoury and not too sweet. In other words, more interesting and maybe even challenging in taste, and this cheesecake really has the best of both worlds.

Love, Lotta


2,5 dl cashew nuts
2 dl blueberries
1 tbsp agave syrup
1 tbsp açaí powder
1 tsp peanutbutter

For garnish

Sea buckthorn
Mint leaves

Cover the cashew nuts in water and soak for at least 4 hours, preferably overnight.

After the cashews are thoroughly soaked pour out any excess water and mix all of the ingredients in a food processor or blender.

Chill in the fridge until serving.

Garnish with some sea buckthorn and fresh mint leaves.


If you are going to serve the dessert immediately after preparing it's better to use frozen blueberries because then it'll be nice and cold straight away.