Blueberry Cheesecake (Gluten and Refined Sugar-free)
Prep time
Cook time
Total time
Make this deliciously creamy and light cheesecake filled with fresh blueberries, that comes together in less than 30 minutes, a perfect dessert for any summer occasion!
Author: Stella
Recipe type: Dessert
Serves: one 8x8 pan, or a springform pan
Ingredients
For the crust:
1 cup (about 200 gr) graham cracker/Biscoff crumbs (gluten intolerants make sure to use some GF crackers)
3 tbsp coconut oil
1 tbsp coconut sugar
For the filling:
16 oz (about 500 gr) cream cheese
1 cup (about 2 dl) yoghurt (to soften the cream cheese - optional)
⅓ cup coconut sugar
1 vanilla bean
2 large eggs
zest and juice of a lemon/lime
pinch of salt
2 cups (about 250 gr) blueberries
Instructions
Pre-heat your oven to 350 F (180 C). Oil an 8x8-inch pan (or a springform pan) and set aside.
For the crust: In a food processor pulse the graham crackers until crumbly, then add the coconut oil and coconut sugar and mix well.
Pour the crumbs into your pan and with a spatula or your hand (or the bottom of a glass) pack them firmly into the pan, in an even, smooth layer.
Bake for about 7-9 minutes, until golden brown and fragrant.
While the crust is baking mix the filling: in your food processor put all the ingredients except the blueberries. Mix until smooth and creamy.
Lastlly, fold the blueberries in your cream cheese mixture carefully, with a spatula.
Pour the filling over the crust and bake for about 25 minutes, until a toothpick comes out clean with no batter stuck to it.
Let the cheesecake cool in the pan for about 1 hour before slicing. I prefer to serve it chilled (put it in the fridge for about 2 hours or even overnight), for extra refreshment serve with additional (frozen) blueberries.
Cheesecake will keep in the fridge in an airtight container for up to 1 week, but trust me, it will be long gone before that! ;-)
Recipe by Stellicious Life at http://stelliciouslife.com/blueberry-cheesecake-gluten-refined-sugar-free/