In Baking, Kid friendly, Sweets

Blueberry cheesecake

Blueberry cheesecake

Blueberry cheesecake

Super hot summer or cozy chilly winter time? This cheesecake suits all occantions and the entire family will love it. 

Did I mention it’s super quick to make? Well it takes roughly 20 minutes and you will be so gratefull you spent the time to make it.

I enjoyed this cake with my dear friend Niina (vegan.niinja on instagram) who’s here from Austrias on a visit.

Who will you enjoy it with?

This blueberry cheesecake is:

  • Super quick to make
  • Gluten free
  • Perfect for the family get together

Are you ready for the recipe?

Recipe for blueberry cheesecake

Portions: 12 pieces

Ingredients cheesecake

  • 1 cup (2,3dl) cashew nuts
  • 1 cup (2,3 dl) coconut milk
  • 2 tbsp maple syrup
  • 2 tsp vanilla powder
  • 5 tsp coconut oil
  • 0,8 cup (2dl) of frozen blueberries

Ingredients crunch

  • 8 dates
  • 60 grams of cornflakes
  • 3 tsp of coconut oil

Method cheesecake

  • Boild your cashew nuts on meium heat for 10-15 untill soft
  • Rinse under cold water until cold
  • Mix all your cheesecake ingredients in a blender untill smooth

Method crunch

  • Pit your dates
  • Put all ingredients in a blender and pulse untill well combined
  • Press into a 23 cm baking form and pour your cheesecake mix on top.
  • Set in the freezer for 3 hours and then put in the fridge until ready to serve.
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