Blueberry Cheescake


For Crust

  • 1/8 cup Hijo Superfoods Banana Flour
  • 1/8 cup Hijo Superfoods Coco Sugar
  • 1/2 cup crushed grahams
  • 1/8 cup unsalted butter

For Filling

  • 1 1/2 cup cream cheese
  • 2 whole eggs
  • 3/4 cup Hijo Superfoods Coco Sugar
  • 1/4 cup Hijo Superfoods Banana Flour

For Frosting

  • 1 cup whipped cream
  • 1 tsp Hijo Superfoods Banana Flour
  • 1 cup blueberry jam



1. Preheat oven to 170 °C

2. Mix the crushed graham crackers with the melted butter, banana flour, coco sugar until well combined.

3. Fill your pan with the graham mixture and gently pat until the crust is stable and even. Set aside.

4. Beat the cream cheese until soft and creamy and add the coco sugar.

5. Gradually add the eggs and mix the banana flour into the cream cheese batter until well combined.

6. Pour the cream cheese mixture over the graham lined pan.

7. Bake for 25 minutes, until firm to the touch.

8. Refrigerate for 2-3 hours.

9. While the cheesecake is being chilled, whisk the whipped cream and banana flour until stiff.

10. Top the cake with blueberry jam and frosting.

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