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  • Denise Beaulieu


Updated: Dec 13, 2019



2 cups of graham crumbs

1 tsp of powdered chaga

5 tbsp of melted salted butter


3/4 cup of sugar or Splenda (or powdered sweetener of choice)

2 pkg of low-fat cream cheese

3 tbsp lemon juice

pinch of salt

1 3/4 cups heavy cream


3 cups of blueberries

3 tbsp of sugar or Splenda

1 tbsp of cornstarch



In a small bowl combine graham crumbs, Chaga powder and melted butter. Pour into a 9-inch cake pan or pie plate. Spread evenly and press down firmly with your hands. Refrigerate until needed (wrapped in plastic, this can be done a day or two in advance).


In the bowl blend the sugar with the cream cheese and lemon juice. Add the heavy cream and whip until the mixture can hold stiff peaks, 3 to 5 minutes.

Scoop into the prepared crust and spread into an even layer. Cover with plastic and refrigerate until the filling is firm and cold about 6 hours

In a pot on medium-low add the blueberries and sugar. Stir frequently until the blueberries release their liquid. Add the corn starch and cook for about 4 minutes - again stirring frequently. Set aside in the fridge until ready to use. Stir and pour the topping over the top of the cheesecake. Like this recipe? View more of our Chaga mushroom recipes.

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