Blueberry Cheesecake Baked Oatmeal Recipes

VEGAN BLUEBERRY CHEESECAKE BITES WITH OATMEAL CRUST

Steps:

• If you do not have silicone Muffin tins, line a 6x6 inch square pan with baking paper. Set aside.
• In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
• Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin. Leave in the freezer whilst making filling.
• To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender.
• Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
• Turn blender off and use a silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely smooth.
• Pour the filling onto the chilled crust and spread into an even layer.
• Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours.
• Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
• Leftovers will keep in an air-tight box in the freezer for up to 1 month.

BLUEBERRY CHEESECAKE BAKED OATMEAL

Steps:

• Spray an 11x17" baking pan with non-stick spray.
• Combine all ingredients.
• Bake in prepared pan at 350 F for 30-40 minutes. Serve warm or cold.

BLUEBERRY CHEESECAKE OATMEAL

Steps:

• Combine the oats, water, and salt in a medium-size saucepan over medium heat. Bring to a boil and then reduce to a simmer on medium/low until the oats are tender and the oatmeal has thickened, about 5 minutes.
• While the oatmeal is cooking, combine the cream cheese, sugar, and vanilla in a small bowl. (I just use one of the bowls we will be using for serving the oatmeal.) Stir, or mash with a fork, the cream cheese, sugar, and vanilla until mostly smooth.
• When the oatmeal has thickened, remove from the heat and stir in the blueberries. Scoop the oatmeal into serving bowls and divide the cream cheese mixture between the servings. Stir gently to swirl the cream cheese through each dish. Enjoy!

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.