No Bake Blueberry Cheesecake Can Be Gluten Free Recipes
GLUTEN-FREE VEGAN NO-BAKE WILD BLUEBERRY CHEESECAKE
This Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake is an easy and healthy recipe that's made with only 7 clean, real food ingredients. It's the perfect plant-based dessert that's everyone will enjoy!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Tofu-Free | Egg-Free | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium }
Provided by Karielyn Tillman
Categories Dessert
Time 2h15m
Number Of Ingredients 10
Steps:
- Set aside a 6-inch springform cheesecake pan.
- OPTIONAL: Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse them prior to using. This will make the cashews soft and the cheesecake mixture extra smooth and creamy.
Nutrition Facts : ServingSize 1 svg, Calories 543 kcal, Carbohydrate 39 g, Protein 8 g, Fat 42 g, Sodium 189 mg, Fiber 4 g, Sugar 25 g
NO-BAKE BLUEBERRY CHEESECAKE (CAN BE GLUTEN-FREE)
An easy cheesecake recipe. Easily made gluten-free by using gluten-free biscuits (cookies) in the base and a gluten-free cornflour (White Wings brand in Australia is gluten-free). You can substitute any type of berries in this recipe or why not try another fruit- like cherry, peach or mango? Works just as well with frozen berries as fresh. This recipe uses a 500 gram packet of frozen berries or equivelant fresh berries. You could use Equal in place of the sugar if you wish
Provided by Jubes
Categories Dessert
Time 1h15m
Yield 1 large cheescake, 14-20 serving(s)
Number Of Ingredients 14
Steps:
- Spray and line a 20 cm springform round pan.
- Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
- Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
- Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
- Spread the berry topping over the cooled cheesecake. Spread evenly.
- Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.
Nutrition Facts : Calories 443.3, Fat 36.4, SaturatedFat 21.1, Cholesterol 114.5, Sodium 258.7, Carbohydrate 27, Fiber 1.1, Sugar 17.6, Protein 4.8
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NO-BAKE BLUEBERRY CHEESECAKE WITH LAVENDER
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- Put the graham crackers into a food processor. Process until they’re a fine, sandy texture. Transfer to a medium bowl. Add lavender, salt, and butter. Mix well with a fork to incorporate butter into all of the crumbs. Put a round piece of parchment in the bottom of your springform pan. Press crumbs with a spoon and hands, into the bottom and a little less than 1/2 up the sides. Be sure to press firmly. Place in the freezer.
- Place 1 cup of the blueberries and the water in a food processor and blend until they’re chopped into small pieces. Empty the mixture into a small saucepan. Add the sugar, lemon zest, vanilla, and salt. Bring to a simmer over medium heat, stirring continuously.
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