BAKED MINI BLUEBERRY CHEESECAKE (NEGOSYO IDEA)
#cheesecake #blueberrycheesecake #minicheesecake #homemade #negosyorecipe #tinatamz
BAKED MINI BLUEBERRY CHEESECAKE (NEGOSYO IDEA)
INGREDIENTS:
•For the Crust•
2 cups GRAHAM CRACKERS, crushed
2 tbsps BROWN SUGAR
½ cup UNSALTED BUTTER, melted
•For the Cream Cheese Filling•
450grams CREAM CHEESE, softened
¾ cup WHITE SUGAR, granulated
1 cup (250ml) ALL PURPOSE CREAM
2 large EGGS
1 tsp VANILLA EXTRACT
1 tsp LEMON JUICE
•For the Toppings•
CANNED BLUEBERRIES
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Strawberry Lime Macadamia Cheesecake (Raw + Vegan + Cashew-Free)
A refreshing raw strawberry cheesecake recipe made without using cashews. Naturally gluten-free and dairy-free. Recipe below ⬇️
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PRODUCTS USED (affiliate links)
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RECIPE: Vegan Blueberry Cheesecake (raw)
A stunning raw dish that tastes as good as it looks! Perfect for impressing dinner guests (or stuffing yourself silly on the couch... ????)
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RAW BLUEBERRY & MACADAMIA CHEESECAKE
2 cups raw macadamias
1/2 cup maple syrup
juice of 1 lemon
3/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
fresh blueberries or raspberries, to garnish (optional)
NUTTY COCONUT BASE
1 & 1/2 cups raw walnuts or almonds
5 dates, pitted
1/4 cup desiccated coconut
1 tablespoon maple syrup
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- Soak the macadamias in water for at least 2 hours, or preferably overnight.
- Grease a 20 cm spring-form cake tin with coconut oil.
- Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.
- Drain the macadamia nuts and place in a high-speed blender
with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin.
- Add the blueberries to the remaining mixture in the blender. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.
- Cover with plastic wrap and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve.
- This cheesecake will keep for a few days in the fridge.
????????????: Most berries work well in the cheesecake filling. Try strawberries or raspberries for a more subtle pink colour!
Raw Vegan Blueberry Cheesecake Recipe | Vegan Dessert
This raw blueberry cheesecake is the best vegan dessert you’ve ever tasted: sugar free, dairy free, gluten free and absolutely delicious!
INGREDIENTS
For the crust:
¼ tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract
2 tbsp pure maple syrup (or agave syrup)
⅓ cup coconut flour (or almond flour)
⅓ cup brown rice flour
¼ cup oat flour
¼ cup coconut oil
For the raw cheesecake:
⅔ cup (100g) raw cashews, soaked in cold water overnight
2 tbsp fresh lemon juice
¼ cup pure maple syrup (or agave syrup)
¼ cup canned coconut milk
2 ½ tbsp coconut oil, melted and cooled
½ cup fresh or frozen blueberries (thawed, if frozen)
½ tsp pure vanilla extract
For the toppings:
Fresh blueberries
PREPARATION
1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
2. Make the Crust. Preheat the oven to 350°F/180°C.
3. Place the all ingredients in the food processor and pulse to obtain a sticky mixture. Form the dough into a ball, wrap in plastic wrap, put into the refrigerator for 20 minutes.
4. Roll the dough between two sheets of parchment, transfer to baking sheet and bake 8-10 minutes. Remove from the oven, allow to cool on wire rack.
5. Combine the cooked biscuits and 1 tbsp of melted coconut oil in a food processor and pulse until you get a coarse mixture. Spread the mixture into the 6-inch (16cm) pan and press it to evenly arrange. Set aside.
6. Make the Raw Cheesecake. Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. (Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!)
7. Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Place in the freezer to set for at least 4 hours or overnight.
8. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and let thaw for 15-20 minutes before serving.
9. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
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KETO BLUEBERRY CHEESECAKES WITH MACADAMIA NUT CRUST
These were so worth the time to make!! They were so good!!
Macadamia Nut Crust
Mix 2 tbsp butter with 1 cup chopped macadamia nuts and 3/4 cup swerve.. pat into bottom of pan and cook at 325 for 14mins
CHEESECAKE FILLING
16oz room temp cream cheese
Here is the recipe for the Garlic Chicken I mentioned!
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VEGAN AÇAI BERRY CHEESECAKE
Today I am going to be making a vegan cheesecake!! Flavoured with Açai Berry. (pronounced A-SIGH-EE)
I am a big fan of Açai mainly after having many acai bowls for breakfast whilst I was in America recently.
I'm using @sambazonuk organic & fair-trade acai. I’m really proud say they wanted to work with me & have sponsored this video.
So as well as being a deep beautiful purple colour, the acai berry is so nutritious. It’s one of the only fruits on the planet to be naturally sugar free, packed with antioxidants, and full of healthy omegas 3-6-9, fibre and protein. Which are all really important when eating a vegan diet especially.
So rather than making an unhealthy cheesecake, I am going to make a raw cheesecake. It’s going to be surprising light, refreshing & creamy.
Please go check out @sambazonuk & try their amazing açai. A brilliant company doing incredible things. It can be bought from good health food shops, Ocado & whole foods.
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