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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