Grain-Free Blueberry Cheesecake
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
This tangy cheesecake is filled with juicy blueberries and topped with a slightly-sweet blueberry compote. Whether you use dairy-free ingredients or regular ones, this cheesecake will turn out ultra creamy and delicious. If you have trouble finding a grain-free & dairy-free cracker for the crust, use our Grain-Free Graham Crackers recipe, subbing in vegan butter for regular!
Ingredients
Cheesecake base:
- 1 cup gluten- & dairy-free / or regular graham crackers or cookies
- ¼ cup melted dairy/non-dairy butter
- 1 ½ cups dairy/non-dairy heavy cream
- 1 cup dairy/non-dairy cream cheese
- ½ cup sugar
- ½ cup dairy/non-dairy yogurt
- 1 egg
- 1 cup blueberries
Blueberry Compote:
- 1 cup blueberries
- 1 Tablespoon sugar
- ½ Tablespoon Otto’s Naturals Cassava Flour
Instructions
- Preheat the oven to 180°C/350°F and flour and grease three 4-inch round springform cake pans.
- Make the cheesecake base by blitzing/crushing the graham into a crumb. Mix in the melted butter until it resembles wet sand.
- Pat the graham crumb at the bottom of each tin.
- Make the cheesecake filling by whisking the heavy cream until it reaches soft peaks. Then whisk in the cream cheese, sugar, yogurt and egg until smooth.
- Fold the blueberries into the cheesecake filling and pour it on top of the graham base.
- Bake for 30-40 minutes, or until set in the center.
- Allow the cheesecake to cool for 30-60 minutes before chilling it in the fridge for 2-3 hours.
- As the cheesecake sets, make the blueberry compote by heating the blueberries, sugar and cassava flour on medium low heat for 5 minutes, or until the liquid becomes a syrupy consistency.
- Top the cheesecake with the blueberry compote and a sprinkle of the biscuit crumb used for the cheesecake base.
- Slice and enjoy!
