Bake Lime Blueberry Cheesecake (Vegan) The Blueberry Paradise

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As I lately have some time, I was browsing on the internet the other day. Looking to find fresh, stirring tips, inspirational dishes that We have never tasted before, to surprise my family with. Hunting for quite some time unfortunately could not discover too many interesting stuff. Just before I thought to give up on it, I came across this tempting and easy treat simply by chance. It looked so yummy on its photo, it called for rapid actions.
It was not so difficult to imagine just how it is created, how it tastes and how much my hubby will enjoy it. Actually, it is rather simple to keep happy him in terms of treats. Anyhow, I got into the webpage: Ambitiouskitchen and then followed the simple instuctions that were coupled with impressive snap shots of the operation. It just makes life rather easy. I could imagine that it's a slight effort to take photos in the middle of cooking in the kitchen as you may normally have sticky hands so I highly appreciate the time and energy she put in to build this blogpost .
Having said that I'm inspired presenting my personal recipe in a similar way. Thanks for the thought.
I was fine tuning the initial recipe create it for the taste of my loved ones. I must say that it was an incredible outcome. They prized the flavour, the consistency and enjoyed having a treat like this in the middle of a lively workweek. They ultimately requested even more, many more. Thus the next occasion I am not going to make the same mistake. I am going to twin the volume .

healthy donouts recipehttp://www1.nestle.in/nestle_kitchen/pandoli_indian_recipe.aspx) (c) gaurav2311" style="max-width:430px;float:left;padding:10px 10px 10px 0px;border:0px;">I know you will find loads of vegan cheesecakes recipes on the web - most of them use soaked cashews. This healthy donuts recipe for my No-Bake Lime Blueberry Cheesecake will not use nuts in the filling up - so you can easily get this to cheesecake nut-free by subbing the almonds in the crust with oats or with smashed cookies like oreos. Should you choose make use of oreos, you don't need the grain syrup and you won't need that much essential oil - just make use of enough so the mixture sticks collectively. I've also utilized an oreo crust in my own Lemon Cheesecake Cheat Version made with Alpro's Cremoso item, if you'd like more info on how best to make cookie crusts.
Visiting the blueberry paradise: Der Beerenberg
If you're following me on instagram , you probably know that I've been blueberry picking at Der Beerenberg (situated in Linz). They asked me as well as a couple of other bloggers and IGers to take a peek behind the moments and to appreciate their delicious organic blueberries. And even though it's been super hot that day and I thought I could quickly walk up the hill on foot (that had not been the very best idea I've ever had, especially on that sunny day), it turned out to be a marvelous and beautiful evening. We had an incredible view on the city and the blueberries were the best I've ever endured. So needless to say, I wanted to put the blueberries to great use. That's how I came up with this No-Bake Lime Blueberry Cheesecake - without cashews but with silken tofu.
As this cheesecake is a frozen or semi-frozen (as you wish!) deal with, it's ideal for the summer! I just love making no-bake on scorching days, because I don't need to add even more heat from the oven into the apartment…no…no. Obviously you can add different fruits on top or just leave the cheesecakes ordinary. They're good in any event, but I must state, the blueberries were ideal for it!
No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
Author: Elephantastic Vegan
1 tablespoon rice syrup (or maple syrup or agave syrup)
½ tablespoon coconut oil
Elements for the filling
½ tablespoon lime zest
1 tablespoon lime juice
1 tablespoon coconut oil
¼ teaspoon vanilla extract
1 cup clean blueberries
For the crust, place the blanched almonds in a food processor chip and process for about 40 seconds. Add the rice syrup and coconut essential oil and process again until the mix sticks together whenever you press it using your fingertips.
For the filling up, place all the ingredients except the blueberries inside a high-speed blender and blend until completely simple.
Gently oil the containers/ramekins and place two parchment paper strips within. This can help getting rid of the cheesecake from the containers later.
Separate the crust mixture in to the containers and press it flat using a spoon or your hands. Add the cheesecake filling, top with the blueberries and place it in the freezer for approximately 5 hours. I'd recommend providing them with a quick thaw before eating. Remove them from the containers and enjoy!
I actually used 6-ounce ramekins - much like these Just make sure you may put them in the freezer.
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Welcome! I'm Bianca and I'm the blogger behind Elephantastic Vegan - a food blog page where I talk about my favorite vegan recipes! Even more →
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