Blueberry Cheesecake Recipe (Vegan + Gluten Free)
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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.
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Surprise Your Guests - Blueberry & Lime Meringues Recipe | Serene Cook
Blueberry & Lime Meringues - Surprise Your Guest with This Sweet and Tangy Goodness of a Recipe. You'll Need:
3-4 Egg Whites, Room Temperature
6 Tablespoons of Sugar*
1-2 Limes
A Handful of Blueberries
Digestive Biscuits / Cookies or Similar
Optional: Food Colorings, Vanilla Extract
*Around 1,5-2 Tablespoons per 1 Egg White
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#meringues #dessert
Blueberry Dessert Pizza Recipe - Sweet Blueberry Pizza!
Making blueberry dessert pizza. In this recipe video, we'll show you how to make a sweet blueberry pizza. Sweet pizzas are delicious for dessert, try this blueberry pizza at home!
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If you love this how to make blueberry dessert pizza recipe let us know what you think in the comments below! #dished #dessertpizza #sweetpizza
0:00 Preparing the pizza dough
0:38 Preparing the blueberry dessert pizza
Ingredients for making blueberry dessert pizza:
250g ricotta
1 can sweet condensed milk
pizza dough
mozzarella
Blueberries
➡️ If you recreate this blueberry sweet pizza recipe please link and mention us in your video so we can find you and give you a shout-out!
This blueberry dessert pizza recipe is part of our essential recipes series:
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Blueberry Delight
This blueberry delight recipe is four delicious layers of graham cracker-pecan crust, cream cheese, whipped cream, and blueberry pie filling. It’s a creamy, refreshing dessert that’s perfect to make the next time you are feeding a crowd.
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Grab the full, printable recipe on my blog:
Ingredients
1 package graham crackers 9 crackers
¼ cup sugar
½ cup butter melted
8 ounces cream cheese
16 ounces Cool Whip
1 cup powdered sugar
½ cup pecans chopped
2 cans blueberry pie filling 21-ounce cans
white chocolate bar to make curls for topping (optional)
¼ cup chopped pecans for topping (optional)
Instructions
Preheat the oven to 350°F.
In a food processor, pulse the graham crackers and pecans until finely chopped.
In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
Press the mixture into a 9×13-inch pan, creating an even layer on the bottom.
Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.
Spread blueberry pie filling on top of cream cheese layer.
Spread remaining Cool Whip on top of the blueberry pie filling.
Refrigerate for 3 to 4 hours, or overnight if possible.
Top with white chocolate curls and chopped pecans before serving.
Notes
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: Instead of using a food processor, you can also put your graham crackers and pecans into a Ziploc bag and crush them with a rolling pin.
TIP: Double check that your baked crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.
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Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
Blueberry Surprise Smoothie Recipe
Straight from the County Market Live Well team!
Ingredients
• 1 1/2 cups fresh Blueberries, rinsed (reserve 1 TBSP for garnishing)
• 8 oz Almond Breeze Unsweetened Vanilla Almond Milk
• 1 TBSP Ground Flaxseed Meal
• 1-5.3oz container Chobani 0% Plain, non-fat Greek Yogurt
• 1 cup (or handful) of Baby Spinach
• 1/2 of a small frozen Banana (frozen in chunks*)
• 1 Tbsp, slivered Almonds for garnishing
*Take ripe bananas peel and slice into chunks and freeze them
Directions
1. Combine all ingredients except for the slivered almonds and 1 tablespoon of the blueberries (for garnishing) in a blender.
2. Blend until all ingredients have been completely combined and smooth.
3. Serve immediately with slivered almonds and 1 tablespoon of blueberries garnished on top.
Tips
To cut down on carbohydrates you can omit the 1/2 banana and add a no-calorie sweetener of your choice to your taste preference.
If you like a sweeter smoothie you can add your sweetener of choice to your taste preference.
If you like a thicker smoothie you can add ice to the blender to thicken it.
Nutrition Facts (per serving):
Calories: 364 Protein: 22gm Total Carbohydrates: 56 gm Sugars: 33 gm
Fiber: 12gm Total Fat: 8.3gm Cholesterol: 0gm Sodium: 291 mg
The secret to these delicious blueberry, cherry muffins is… #recipe