Blueberry Cheesecake Recipe (Vegan + Gluten Free)
???? GET MY FREE GIFTS:
This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!
Ingredients
For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt
For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside)
Blueberry jam on top
1 cup blueberries
1/2 cup sugar
Directions
Step 1: In a high-speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla, and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
Step 4: Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries.
I collaborated with BuyWholeFoods Online, you can get their amazing products here :
How to make matcha latte the LAZY way
Check out recipes on the blog:
#matcha #matchalatte #tea #teatime #coffee #coffeetime #oatmilk #almondmilk #shorts
☼ My cooking and camera gear:
(Some of these are affiliate links, and they support this channel at no additional cost to you!)
???? FOLLOW FOR MORE FOOD VIDEOS ????
Instagram:
TikTok:
No Bake Coffee Cheesecake | One Pot Chef
Check out this gloriously rich No Bake Cheesecake, inspired by everyone’s favourite cup of coffee - the cappuccino! Cream cheese is combined with instant coffee, condensed milk and white chocolate to create a soft, velvety batter. Poured over a cookie crumb base and chilled until set, this beautiful dessert is guaranteed to please any coffee lover - give it a go!
Ingredients:
200g of Plain Sweet Cookies (crushed)
100g of Unsalted Butter (melted)
500g of Philadelphia Style Cream Cheese (room temperature)
400g Can of Sweetened Condensed Milk
300g of White Chocolate
2 Tablespoons of Instant Coffee Powder
1 Tablespoon of Hot Water
Hot Chocolate Powder (for dusting - optional)
Preparation Time: About 20 minutes + Chilling Time
Chilling Time: About 6 hours
SERVES 8 -10
Subscribe to One Pot Chef (it’s free!):
Watch Next - Easy One Pot Swedish Meatballs with Pasta:
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
Watch More One Pot Chef:
Latest Recipe:
Most Popular Recipes:
Comfort Classics:
Breakfast Recipes:
Filmed in 4K using the Sony FDRAX100 Video Camera - Check it out here:
Follow me on Social Media:
Twitter:
Facebook:
Instagram:
Music Credits:
“Bright Wish“
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Strawberry Cheesecake Smoothie BlendJet Recipe
#BlendJet2 #BlendJetRecipe #BlendJet
This Strawberry Cheesecake Smoothie #BlendJet Recipe is beyond satisfying! Enjoy the same silky smooth texture and rich flavor of a traditional cheesecake on-the-go in your powerful portable!
Total Time: Less than 5 minutes
Servings: 1
INGREDIENTS
1 cup milk of choice
1 cup frozen strawberries
1/2 cup yogurt of choice
1 Tbsp cream cheese of choice
1 Tbsp agave
1 tsp vanilla extract
DIRECTIONS
1. Add all ingredients into your blender
2. Blend for 1 cycle
3. Top with whipped cream, graham cracker crumbs and strawberry to garnish
4. Sip and enjoy!
► If you loved this, we know you'll love our other recipe content:
_________________________________________________
Keep up to date on all BlendJet news, contests, and content. With new recipes and lifestyle videos every week, there’s always something new to look forward to.
Subscribe to BlendJet on YouTube:
BlendJet on Facebook:
BlendJet on Instagram:
BlendJet on Twitter:
No-Bake Vegan Blueberry Cheesecake Recipe
This no-bake vegan blueberry cheesecake is so easy to make! This “cheesecake” is not only vegan but also raw, dairy-free, gluten free and free of processed sugar. So follow this recipe to learn how to make delicious no-bake vegan cheesecake.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the crust:
1 cup (125g) Walnuts
200g (7oz) Madjool dates, pitted
2 tablespoons (10g) desiccated coconut
1/4 teaspoon Salt
1 tablespoon coconut oil
For the filling:
2 cups (300g) Raw cashews
1/2 cup (160g) Maple or agave syrup
2 tablespoons Lemon juice
Zest from 1 lemon
1 teaspoon Vanilla extract
400g (14oz) Full fat coconut milk, refrigerated
250g (9oz) Blueberries, fresh or frozen
Directions:
1. Place the cashews in a large bowl, cover with water and let soak overnight.
2. Make the crust: To a food processor add walnuts and process until finely ground. Add dates, desiccated coconut, salt and coconut oil. Process until sticky dough is formed. Press the mixture into bottom of a 8-inch (20cm) springform pan. Refrigerate while making filling.
3. Make the filling: drain the soaked cashews and add to a high powered blender or food processor, then add blueberries and blend/process for 2-3 minutes. Add maple syrup, lemon juice, lemon zest, vanilla extract and coconut milk. Blend/process until very smooth and creamy, about 2-3 minutes (scrape the sides of the blender as needed). Pour the filling into the pan and spread evenly. Refrigerate overnight or until fully set. Decorate with blueberries.
Notes:
• To get creamy solid coconut milk, it is important to store to coconut milk a few hours in the fridge before the use.
• You can refrigerate the cake or keep in the freezer (the cake will be more stable), if you store the cake in the freezer, make sure you taking out the form the freezer 20-30 minutes before serving.
Froth CNFL BLEND VITAMIX Blender ! The best option at home for Coffee lovers. Easy froth recipe
Froth with Vitamix Blender the best tool in your kitchen.
Easy at home recipe for all Coffee or Cafe au Lait restaurant quality .
175 ML hot milk I heat the milk in microwave for 1 minute... I pour into the blender and blend for about 1 minute on high speed.
Enjoy the video and please subscribe for more videos recipes with Vitamix Blender.