Bake Lime Blueberry Cheesecake (Vegan) The Blueberry Paradise

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As I currently have a little time, I had been searching on the internet a few days ago. Trying to find fresh, stirring ideas, inspirational dishes that I've never tried before, to impress my loved ones with. Searching for a long time but couldn't find too many interesting things. Just before I wanted to give up on it, I found this yummy and simple dessert by chance. The dessert seemed so mouth-watering on its snapshot, it called for prompt actions.
It absolutely was not so difficult to imagine just how it's created, its taste and just how much boyfriend might want it. Mind you, it is quite easy to impress the man when it comes to treats. Anyways, I visited the website: Ambitiouskitchen and simply used the comprehensive instuctions that were coupled with wonderful images of the method. It really makes life quite easy. I can imagine that it is a slight inconvenience to take snap shots in the midst of baking in the kitchen because you usually have gross hands therefore i seriously appreciate the commitment she devote for making this blogpost and Healthy donouts recipe, pagebin.com, easily implemented.
Having said that I'm inspired to present my very own recipes in the same way. Many thanks for the thought.
I had been fine tuning the initial formula create it for the taste of my loved ones. I must mention that it was an incredible outcome. They loved the taste, the consistency and loved having a treat like this in the midst of a lively workweek. They quite simply asked for more, many more. So the next time I am not going to commit the same miscalculation. I am going to multiply the volume .

I know there are tons of vegan cheesecakes quality recipes on the internet - many of them use soaked cashews. This formula for my No-Bake Lime Blueberry Cheesecake does not use nuts within the filling - in order to easily make this cheesecake nut-free by subbing the almonds within the crust with oats or with crushed cookies like oreos. If you do use oreos, its not necessary the rice syrup and you won't need very much oil - just make use of enough so the mixture sticks together. I've also utilized an oreo crust in my Lemon Cheesecake Cheat Version made out of Alpro's Cremoso item, if you want more info on how to make cookie crusts.
Going to the blueberry paradise: Der Beerenberg
If you are following me personally on instagram , you probably know that I am blueberry picking at Der Beerenberg (situated in Linz). They asked me as well as a couple of other bloggers and IGers to take a look behind the scenes and to enjoy their delicious organic blueberries. And although it's been super hot that day time and I believed I could very easily walk in the hill on foot (that was not the very best idea I've ever endured, especially on that sunny day), it ended up being a magical and beautiful afternoon. We had an incredible view over the city as well as the blueberries had been the best I've ever endured. So needless to say, I wanted to put the blueberries to great use. That's how I developed this No-Bake Lime Blueberry Cheesecake - without cashews but with silken tofu.
As this cheesecake is really a frozen or semi-frozen (as you want!) deal with, it's perfect for the summer! I simply love making no-bake on sizzling times, because I don't desire to add more heat in the oven in to the house…no…no. Obviously you can add different fruits on top or just keep the cheesecakes simple. They're good either way, but I must state, the blueberries had been ideal for it!
No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
Writer: Elephantastic Vegan
1 tablespoon grain 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 fresh blueberries
For the crust, place the blanched almonds in a food processor and process for approximately 40 seconds. Add the grain syrup and coconut essential oil and process again until the combination sticks together once you press it using your fingers.
For the filling up, place all of 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 will help eliminating the cheesecake from your containers later.
Separate the crust mixture in to the containers and press it flat using a spoon or your hands. Add the cheesecake filling, best with the blueberries and place it within the freezer for approximately 5 hours. I'd recommend providing them with an instant thaw before eating. Remove them from the containers and enjoy!
I used 6-ounce ramekins - similar to these Just be 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 the best vegan recipes! More →
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