Blueberry Cashew Cheesecake

Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I'm there. 

They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there. 

However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere. 

Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness foody :) 

Filling:

400g cashews

200g frozen blueberries

40g xylitol

Crust:

250g dates

50g grated almonds

cinnamon

Topping:

100 fresh blueberries as decoration

Low Sugar Blueberry Fruit Spread

Thats how you make it: 

Soak cashews in water overnight. The next day drain the dates and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.

For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden. 

Now take out the cheesecake and evenly cover it with sugarfree blueberry jam. T

A small

Lay the cake bottom with cling film and press in the solid soil mass and into a

shape beautiful ground. Then fill in the cashew mass and put it in the fridge. To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.