“Almost” Blueberry Cheesecake
"Almost" Blueberry Cheesecake
Ingredients
- 1 Cup Dates
- 3/4 Cup Brown Rice Flour
- 1/2 Cup Almond Flour
- 1/2 TSP Himalayan Pink Salt (or any salt)
- 1/2 TSP Cinnamon
- 2 TBSP Maple Syrup
- 1 1/2 TSP Coconut Oil
- 1 1/2 Cups Soaked Cashews
- 1 Cup Coconut Cream
- 1/3 Cup Maple Syrup
- 1 TSP Vanilla Extract
- 1/2 TSP Himalayan Pink Salt (or any salt)
- 1 TSP Lemon Extract
- 1 1/2 TSP White Balsamic Vinegar
- 1/2 Cup Blueberries
- 1 1/2 TBSP Maple Syrup
Crust
For the Base
Blueberry Topping
Instructions
- Start by making the crust. Chop the dates, and then put them in the food processor to chop them more finely.
- Add in and mix the rice flour, almond flour, salt, and cinnamon.
- Incorporate the maple syrup and coconut oil. The mixture should stick together well.
- Press the crust into the bottom and sides of a pie pan.
- *To make cheesecake bites, use a cupcake tin with cupcake liners, and press the crust into the the bottoms of each of the cupcake liners, and about halfway up the sides.
- Place the crust in the freezer.
- To make the filling, start by mixing the cashews in a food processor until they reach a relatively smooth consistency.
- Add in the coconut cream, and incorporate.
- Mix in the remaining ingredients (maple syrup, salt, lemon extract, vanilla extract, and balsamic vinegar).
- Retrieve the pie crust, and pour the filling into the pan.
- *If making cheesecake bites, use a spoon to distribute the filling equally between the cupcake liners.
- For the topping, mash the blueberries in a bowl.
- When the blueberries are thoroughly mashed, add the maple syrup and mix well.
- Spoon the blueberry topping onto the cheesecake, and then use a knife to create swirls.
- *If making cheesecake bites, spoon small dollops onto each mini cheesecake, and use a knife or toothpick to create swirls.
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https://travellingtreats.com/2017/01/01/almost-blueberry-cheesecake/