Frozen Lilac Blueberry Cheesecake – Food Pharmacy

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Frozen Lilac Blueberry Cheesecake

Wonderful doesn’t begin to describe this desert. Tis’ the season of lilacs and while it is a short season, who doesn’t love these flowers? When you pass by a lilac bush in full bloom you can’t help but take a deep breath in to enjoy the scent because they are only around a quick minute. Hence why we felt compelled to pick some and make this frozen blueberry cheesecake with lilac flowers sprinkled over.

Make this treat while you can because soon we will have to wait a whole year till we can enjoy the lilacs again. As are most good things in life. Perhaps it is that they are so brief which makes things feel special but either way we thought it was a clever trick to use them on this frozen cheesecake to keep time frozen just a little while and preserve the lilacs just a little bit longer. 

We probably don’t have to sell this recipe anymore because you’re already sold, right? But we need to mention the crust of this cheesecake. It is literally just like a classic graham cracker crust only without any graham crackers. Just wanted to say that. It is the BEST cheesecake crust!


Frozen Lilac Blueberry Cheesecake

  • By : Food Pharmacy
  • Servings : 1 cheesecake 1x


8 fresh dates
1 1/4 cups almond flour
1/3 cup of coconut oil
1 pinch of salt
1/4 tsp vanilla
1 tsp cardamom

1 1/4 cups almonds (soaked overnight)
1/2 cup coconut cream
1 1/2 Tbsp lime juice
1 tsp vanilla
12 Tbsp honey
3/4 cup fresh or frozen blueberries (thawed)
freshly picked lilac flowers


Starting with the crust, mix all ingredients into a fine crumb by pulsing in a food processor. Press the crumb out into the bottom of a spring form (24 cm). Set it in the fridge.
Time for the filling. Mix the soaked almonds, coconut cream, lime juice, vanilla and honey in a blender until completely smooth. Add the blueberries last and mix until smooth. Spread the blueberry mixture on top of the crust and place in the freezer for a few hours until set. Allow the cheesecake to thaw at least 30 minutes before serving. And for heaven’s sake, don’t forget to decorate with freshly picked lilacs, they are edible, tasty and give this desert a delightful scent!



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