This recipe for Blueberry Cheesecake is gluten-free, free of refined sugar, and simple to make. If you looooove eating a healthy, creamy cheesecake without dairy or eggs, it’s the ideal dessert, a Simple recipe made with simple ingredients.
Since I have so many suggestions for blueberry desserts, I often get excited once fresh blueberries are available in the store. Absolutely heavenly, healthy, and pretty are the blueberries. I would use them to make the delicious blueberry lime compote, which adds a special note and emphasizes the creamy layer’s taste.
BLUEBERRY CHEESECAKE CREAM
First, until they are soft, you have to soak the cashews. It is necessary to boil them for almost 15 minutes in water. After that, you begin to make the crust and press it into a pan or springform-lined pie. In the oven, bake the crust.
You may start preparing the cream in the meantime. Simply process all ingredients till creamy in a blender or food processor. Pour the cream on the crust of the cooled pie and place the pie in the freezer till the cream is set (60 mins). The pie crust can also be baked with cream in the oven. The baking time will have to be increased by almost 15 minutes.
Eventually, make the blueberry compote and pour the blueberry cheesecake on top of it.
PERFECT FOR A BIRTHDAY
This Blueberry Cheesecake Recipe is ideal for brunch on Sunday, but for a birthday it is excellent. So if you got excited and hungry right now, then make it this weekend, I’m sure you’re going to adore it too.
To complement the flavors and presentation of your Blueberry Cheesecake, consider these accompaniments:
- Fresh Blueberry Sauce: Drizzle homemade or store-bought blueberry sauce over slices of cheesecake for an extra burst of blueberry flavor and an elegant presentation.
- Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for extra creaminess and texture.
- Fresh Blueberries: Serve slices of Blueberry Cheesecake with a side of fresh blueberries for a refreshing burst of flavor and a delightful contrast in texture.
- Lemon Zest: Garnish the cheesecake with lemon zest to add a bright citrusy flavor that complements the blueberries.
- Mint Leaves: Decorate the cheesecake with fresh mint leaves for a refreshing touch and to enhance its visual appeal.
- Vanilla Ice Cream: Enjoy slices of Blueberry Cheesecake with a scoop of vanilla ice cream for a luxurious and creamy dessert experience.
- Coffee or Tea: Pair slices of Blueberry Cheesecake with a steaming cup of coffee or a soothing cup of tea to balance out the sweetness of the dessert.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
- Mini Biscoff Cheesecakes
- Apple Crumble Cheesecake
- Red Velvet Cheesecake Brownies
- Blueberry Cheesecake Crumb Cake
Blueberry Cheesecake Recipe
This recipe for Blueberry Cheesecake is gluten-free, free of refined sugar, and simple to make. If you looooove eating a healthy, creamy cheesecake without dairy or eggs, it’s the ideal dessert, a Simple recipe made with simple ingredients.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 326kcal
Ingredients:
Cheesecake crust:
- 1 cup of almond flour (120 g) (*see recipe notes)
- 1 cup of oats (GF) ground into flour (90 g)
- 1/4 cup of agave syrup or maple syrup (80 g)
- 1/3 cup of ground nuts or seeds of choice (50 g) (*see recipe notes)
- 1 tsp of vanilla extract
Cream Layer:
- 1/2 cup of cashews soaked (75 g)
- 160 g of silken tofu (or regular tofu)
- 1/4 cup of coconut milk canned (60 ml)
- 3 tbsp of agave syrup or maple syrup (60 g)
- 1 tsp of vanilla extract
- 1-2 tbsp of lime juice or lemon juice
Blueberry Compote:
- 1 cup of fresh blueberries (150 g)
- 3 tbsp of agave syrup or maple syrup (60 g)
- 1 tbsp of lime juice or lemon juice
- 1 tsp of maqui berry powder (optional)
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
2. Overnight, soak the cashews or boil them for almost 15 minutes till they are soft.
3. In a food processor, process all pie crust ingredients and press the mixture evenly into the bottom of a lined 6-inch pie pan or springform and up to the sides approximately 2-3 inches (5-7 cm).
4. Bake for almost 20 minutes in the oven, turn the oven off, and allow the pie crust to cool at room temperature.
5. In the meantime, in a high-speed blender, Combine all the cream ingredients until smooth and creamy.
6. Pour the cream onto the crust and place the springform for almost 50-60 minutes in the freezer to set.
7. Move into a small pan all the ingredients for the blueberry layer, bring to a boil, and simmer for five min on low heat. Just let it cool.
8. Pour on the cream with the blueberry layer and enjoy this yummy blueberry cheesecake!
9. Store in the fridge with leftovers.
Notes:
1. Instead of almond flour, you might use shredded unsweetened coconut. In an electric coffee/spice grinder or food processor, you must process the shredded coconut.
2. Any nuts/seeds of choice you might use, such as peanuts, hazelnuts, macadamia nuts, sunflower seeds, etc.
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