Blueberry & pineapple cheesecake

A cheesecake without cheese being a yummy alternative which is also pretty healthy. Creamy pineapple and maple filling, sweet jelly blueberry topping, sweet crumbly coconut base – I’ve had enough “Ruby. That was delicious.” moments to say that this has got the tick of deliciousness. Enjoy!

IMG_2308

Base: 

2 C shredded coconut

1 C spelt flour or rice flour

1/4 t salt

1/2 C maple syrup

1/4 C coconut oil or sunflower oil

Mix all together and press firmly into a lined cake tin. Bake at 180′ for 10 mins till just brown.

Filling:

1 packet silken tofu

1 C cashews (soaked for a couple of hours or over night)

1 tin crushed pineapple

3-4 T cornflour

1/2 C maple syrup

1/4 t salt

Juice of 1 lemon

Blend all together till smooth. Pour into saucepan, simmer and stir till thick . Pour into crust to set.

Topping:

1 C water

1 T cornflour

1 T honey or maple syrup

1/2 – 1 C frozen blueberries

Mix water and cornflour together then add the honey and blueberries. Heat on the stove and stir till thick. Pour over filling. Place in the fridge to set.IMG_2313 

 

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One Comment Add yours

  1. Brewsker says:

    Looks incredible 🙂

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