It seems I am getting high on cake these days. I want to share with you a simple and fresh summer cake. I have been working in the North of Germany in the past two weeks and I have seen people selling blueberries all over the place.

It is blueberry season!

Blueberries are true vitamin bombs and are rich in antioxidants. They always top the list of the most healthy fruits. I had blueberries with my granola in the mornings all this week and I still cannot get enough.

I have a simple recipe for a no-bake blueberry cheesecake with a nutty crust made of almonds and cashews for you. A good recipe for a fresh summer cake. I have incorporated nuts quite a lot in my diet recently and combined with dates they make a perfect cake base as an interesting alternative to a classic cake base.

I spent the last weekend in Berlin with some friends. I really love Berlin and I so want to be back soon for a foodie feast with my friend Eva, who shares my love for Italian food and wine. So stay tuned!

Meanwhile enjoy a no-bake cheesecake with blueberries or the fruit of your choice. Play with the ingredients, trying different nuts, finding your perfect variation.

For the crust:

200g almonds

100g cashews

100g pitted dates

3 tablespoons agave syrup

1 tablespoon coconut oil

A pinch of salt

Steps:

Crush the nuts and dates in a blender

Add agave syrup, coconut oil and a pinch of salt and mix well

Flatten the “dough” out on the bottom of a spring form

For the topping:

800g cream cheese

400g fresh blueberries

2 tablespoons honey

Steps:

Combine 300g of the fresh blueberries and cream cheese in a bowl

Use a hand-held blender to mash the blueberries and to mix everything well

Sweeten with honey

Pour the topping on the crust and refrigiate for at least 2 hours

Top the cake with the rest of the blueberries