Blueberry Cream Pie Cheesecake
Ingredients
- Pie crust
- 1 cup almond flour (120 g)
- 1 cup oats (GF) ground into flour (90 g) 1/4 cup agave syrup or maple syrup (80 g) 1/3 cup ground nuts or seeds of choice (50 g)
- 1 tsp vanilla extract Cream
- Layer
- 1/2 cup cashews soaked (75 g)
- 160 g silken tofu (or regular tofu)
- 1/4 cup coconut milk canned (60 ml)
- 3 tbsp agave syrup or maple syrup (60 g) 1 tsp vanilla extract
- 1-2 tbsp lime juice or lemon juice Blueberry Compote
- 1 cup fresh blueberries (150 g)
- 3 tbsp agave syrup or maple syrup (60 g) 1 tbsp lime juice or lemon juice
- 1 tsp maqui berry powder (optional)
Preparation
Preheat oven to 350 degrees F (175 degrees C)
Soak cashews overnight or boil them for about 15 minutes until they are soft
Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch pie pan or springform and about 2-3 inches (5 - 7 cm) up to the sides
Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool at room temperature
Meanwhile, blend all cream ingredients in a high-speed blender until smooth and creamy
Pour the cream onto the crust and put the springform into the freezer for about 45-60 minutes to set
Transfer all ingredients for the blueberry layer into a small pan, bring to a boil and let simmer on low heat for 3-5 minutes
Let cool
Pour the blueberry layer onto the cream and enjoy this delicious blueberry cream pie! Store leftovers in the fridge
