About the Recipe
This healthier version of blueberry cheesecake replaces traditional ingredients with nutritious alternatives, providing a guilt-free dessert option for indulging in delightful sweetness.
The total time required, including both preparation and cooking/chilling time, is approximately 4 hours and 46-48 minutes.
This allows for ample time to create a delicious and healthy blueberry cheesecake that serves four, perfect for a delightful dessert option!
Ingredients
For the Crust:
1 cup almond flour
2 tablespoons coconut oil, melted
1 tablespoon maple syrup or honey (optional)
For the Filling:
1 cup raw cashews, soaked in water for 4-6 hours or overnight
1/4 cup coconut cream
2 tablespoons lemon juice
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Pinch of salt
For the Blueberry Topping:
1 cup fresh or frozen blueberries
1 tablespoon maple syrup or honey
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon cornstarch (optional, for thickening)
Preparation
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a bowl, mix almond flour, melted coconut oil, and maple syrup/honey (if using) until well combined.
Press the mixture firmly into the bottom of a small baking dish or four mini cheesecake molds.
Bake for 10-12 minutes until lightly golden. Allow to cool.
Make the Filling:
Drain the soaked cashews and add them to a blender or food processor.
Add coconut cream, lemon juice, maple syrup/honey, vanilla extract, and salt.
Blend until smooth and creamy, scraping down the sides as needed.
Pour the filling over the cooled crusts and spread evenly.
Prepare the Blueberry Topping:
In a small saucepan, combine blueberries, maple syrup/honey, water, and lemon juice.
Cook over medium heat until the blueberries break down and the mixture thickens slightly.
If desired, mix cornstarch with a teaspoon of water and add to the blueberry mixture to thicken further.
Let the blueberry topping cool slightly.
Assemble and Chill:
Spoon the blueberry topping over the cheesecake filling.
Gently spread the topping to cover the surface.
Refrigerate the cheesecake for at least 4 hours or until set.
Serve and Enjoy:
Once set, slice the cheesecake into four servings.
Serve chilled and enjoy the delightful combination of creamy cheesecake filling with a burst of fresh blueberry flavor.