“CHEESE”CAKE & BLUEBERRY TOPPING (GLUTEN-FREE AND VEGAN)
Earlier this week, I took a leap of faith and finally tried tofu. Poor thing gets a bad wrap for its name and texture, but it’s not bad at all.
Because I'm a daredevil, I decided to use tofu based products to make one of my favorite desserts.
What you’ll need:
Crust
- ½ cup coconut flour
- ¼ cup applesauce (I used unsweetened but it doesn’t matter)
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 teaspoon salt (optional)
- 2 tablespoon butter (Smart Balance Butter Spread with Flaxseed Oil is gf/vegan)
Filling
- 2 8oz tubs of Tofutti ‘Better than Cream Cheese’
- ½ cup of sugar
- 1 teaspoon vanilla
Blueberry Topping
- 1 pint blueberries (or) 1 bag of frozen blueberries
- 1 lime - ½ tablespoon sugar (optional) ____________________________________________________
Preheat your oven to 350 degrees. For the crust, combine all the ingredients together in a large bowl and whisk it together. The texture will soft and look like little crumbles. Place the crust mixture into a round pan. A springform pan is ideal, however I didn’t have one. You'll just have to keep your cheesecake in the round pan.
Grease the bottom of your pan and add the mixture. Press until it comes together it all blends together. Cook crust for 12-15 minutes tops. If you overcook it, it will crack and you’ll have to do this over again, and that’s not fun.
(Meanwhile) Add cream cheese, vanilla and sugar in a bowl or blender. You want to make sure it’s blended well so you don’t have spots of grain in your cream cheese. Add the mixture to your crust and cook for 25-30 minutes. Place in the fridge for an hour to cool. For the blueberry topping: Heat stove on medium, adding blueberries, lime juice and sugar. Cook until it breaks down softly, around 5-7 minutes. Remove and let cool before you add it to the cheesecake. Serve and enjoy!
____________________________________
I’m going to mess around with the recipe a bit adding in flavors like lime, caramel, strawberry, etc, but I’m so happy with how it turned out on the first try.
-C
What you’ll need:
Crust
- ½ cup coconut flour
- ¼ cup applesauce (I used unsweetened but it doesn’t matter)
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 teaspoon salt (optional)
- 2 tablespoon butter (Smart Balance Butter Spread with Flaxseed Oil is gf/vegan)
Filling
- 2 8oz tubs of Tofutti ‘Better than Cream Cheese’
- ½ cup of sugar
- 1 teaspoon vanilla
Blueberry Topping
- 1 pint blueberries (or) 1 bag of frozen blueberries
- 1 lime - ½ tablespoon sugar (optional) ____________________________________________________
Preheat your oven to 350 degrees. For the crust, combine all the ingredients together in a large bowl and whisk it together. The texture will soft and look like little crumbles. Place the crust mixture into a round pan. A springform pan is ideal, however I didn’t have one. You'll just have to keep your cheesecake in the round pan.
Grease the bottom of your pan and add the mixture. Press until it comes together it all blends together. Cook crust for 12-15 minutes tops. If you overcook it, it will crack and you’ll have to do this over again, and that’s not fun.
(Meanwhile) Add cream cheese, vanilla and sugar in a bowl or blender. You want to make sure it’s blended well so you don’t have spots of grain in your cream cheese. Add the mixture to your crust and cook for 25-30 minutes. Place in the fridge for an hour to cool. For the blueberry topping: Heat stove on medium, adding blueberries, lime juice and sugar. Cook until it breaks down softly, around 5-7 minutes. Remove and let cool before you add it to the cheesecake. Serve and enjoy!
____________________________________
I’m going to mess around with the recipe a bit adding in flavors like lime, caramel, strawberry, etc, but I’m so happy with how it turned out on the first try.
-C
