<h1 class="pgc-h-arrow-right" data-track="1" > lemon blueberry cheesecake</h1>
Summer dynamic berries with unbasted lemon cheesecake filling, crispy cereal crust and sweet jam swirl. This cake is vegan, gluten free and healthier!
During the best season of the year, we are sharing the brightest, berry-free, baked-free sweet cake.
Lemon + blueberry, this is a favorite fruit combination for many people. This recipe can also be used as a template... Lime raspberry cheesecake stick. Or strawberry cream cheesecake sticks. Or a BlackBerry grapefruit cheesecake stick? Honestly, we can't imagine a perfect match for citrus and berries. But here are the basics:
Crispy grain shell
Cream does not bake cheesecake filling
Jam berry swirl to the top
<h1 class="pgc-h-arrow-right" data-track="9" > crispy gluten-free bread crust</h1>
Our favorite cookie-free method of making crispy crusts is granola or cereal. Honestly, any kind of grain will work, we used crispy brown rice grain here, and if necessary, choose a gluten-free grain. It is not recommended that you eat puffed grain, its texture will be emitted like a paste.
Grind the grain before adding the remaining bottom shell ingredients (it is recommended to use a food processor above a blender). Don't over-grind, we want sand instead of dust.
<h1 class="pgc-h-arrow-right" data-track="12" > dairy-free cheesecake filling</h1>
This is dairy-free cheesecake filling. The original cashews were soaked for only a few hours, plus citrus juice and sweetness, and a little passion for the most luxurious cheesecake in the middle. Don't rush to soak, but use a high-speed blender to get the best creamy atmosphere.
<h1 class="pgc-h-arrow-right" data-track="14" > top</h1>
Incredibly sweet and charming purple swirling toppings are very easy to make. Frozen berries + coconut sugar + boiled stove until the berries become particularly sweet and naturally begin to thicken, usually about 10 minutes. Observe and stir frequently to ensure that the berries do not burn. We think frozen berries can produce a sweeter smooth swirl, but so can fresh berries. (Or you can also use store-bought jam as a shortcut to super laziness!) ）
<h1 class="pgc-h-arrow-right" data-track="16" > more recipes with unbasted berries you'll love</h1>
Mini biscuits and cream cheesecake
Grilled strawberry brownie ice cream sandwich
Superfood ice cream bar
Do not bake matcha cheesecake
Preparation time: 40 minutes
Total time: 8 hours and 40 minutes
Yield: 16 strips 1 x
<h1 class="pgc-h-arrow-right" data-track="28" > description</h1>
Summer dynamic berries are served with unbaked lemon cheesecake fillings, crispy cereal crusts and a swirl of sweet jam. This cake is vegan, gluten free and healthier!
<h1 class="pgc-h-arrow-right" data-track="31" > raw material</h1>
Crispy
3 cups (96 g) crispy brown rice cereal
1/4 cup (50 g) coconut oil
3 tablespoons (60 g) agave
cheesecake
2 cups (240 g) raw cashews, soaked and drained
1/3 cup tequila (105 g)
1/3 cup (70 g) coconut oil
1/3 cup (80 g) lemon juice
1 tablespoon lemon zest
Whirlpool stream
1 cup (140 g) quick-frozen blueberries
2 tablespoons coconut sugar
2 – 3 tablespoons of water
<h1 class="pgc-h-arrow-right" data-track="46" > make instructions</h1>
In food processors, grain is ground into coarse chips.
Add coconut oil and agave. Processed to a viscous consistency.
Press firmly into a lined 8×8 inch square pot. freeze.
Mix all filler ingredients until very smooth.
In a small pot, mix the frozen berries, coconut sugar and water. Cook often over low heat for 10-12 minutes over medium heat until the berries begin to decompose and thicken.
Pour the cheesecake over the crust, pour in the blueberry sauce and swirl it with chopsticks.
Freeze overnight.
Slice and enjoy! Keep the leftover food in the fridge.
<h1 class="pgc-h-arrow-right" data-track="55" > nutrition</h1>
Serving Size: 1 bar
Calories: 213
Sugar: 9 g
Sodium: 32 mg
Fat: 14 g
Saturated fat: 7 g
Carbohydrates 18g
Fiber: 1 g
Protein: 3 g