Blueberry & vanilla cheesecake

This post is also available in: Español

Cheesecake. When I think of cheesecake many things come to my mind, the first is the New York-style cheesecake that my mother used to made when I was little, which meant that on that day I was going to have an overdose of sugar, impossible to resist such a dessert! And the one I like the most is the classic, with berry sauce on top.

With this recipe I decided to turn the classic and use some of my favorite ingredients to make it. With a gluten free, crumbly and cispy buckwheat crust, which is one of my favorite recipes, super easy to make and very versatile.

And tofu for the filling to replace the cream cheese, you will not notice the difference, the tofu is another super practical ingredient, perfect to make desserts high in protein, creamy and very rich!!!

And what about the blueberries! They give that juicy and acid touch that any dessert should have.

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Blueberry and vanilla cheesecakes tarts

Gluten, dairy and refined sugar free, and the most important, so deliiicious!

Course Dessert

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 3 individual tarts

Author Gaspar Carreira

Ingredients

Crust

• 2 cups buckwheat flour 240g
• 1/2 cup muscovado or coconut sugar 100g
• 1/4 cup water 60ml
• 1 egg or two egg replacement*
• 1/4 cup liquid oil (coconut or sunflower works great) 60ml
• 1/4 tsp sea salt

Filling

• 300 g silk tofu
• 1/3 cup maple syrup or honey 85g
• 1/3 cup melted coconut oil 80ml
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 egg or two egg replacement*
• 1 cup frozen or fresh blueberries

Instructions

Crust

1. Preheat the oven to 200°C

2. In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky

3. Stretch the dough to a thickness of 2mm. Divide it into 3 equal parts and put it in 3 tart molds of 13 cm in diameter or a large one of 22 cm.

4. Lay aside.

Filling

1. Process the tofu until it is creamy. Add the rest of the ingredients and process until everything is well integrated.

2. Put the filling on the buckwheat crusts, be careful not to fill them too much, about 2/3 parts.

3. Put one third of the blueberries in each cake, over the tofu mixture, and bring to the oven for 20-25 minutes or until the base is golden brown and the filling has solidified

4. Let cool and enjoy

Recipe Notes

* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

This post is also available in: Español