No Bake
Blueberry Cheesecake
Course: Cheesecake, Dessert
Servings: 10 Slices
Calories: 344 kcal
Author: Angela Coleby
Ingredients
CRUST
- 3 cups (180g) Desiccated coconut unsweetened
- 1/4 cup (54g) Erythritol low carb sweetener
- 2 Egg whites
- 1/4 cup (57g) Butter, unsalted melted
- 1 teaspoon (5g) Coconut oil
FILLING
- 16 oz (448g) Cream Cheese softened
- 1/2 cup (108g) Erythritol low carb sweetener
- 1 cup (120g) Cream heavy/whipping
- 1 cup (148g) Blueberries
- 1 teaspoon Vanilla Extract
TOPPING
- 1 cup (148g) Blueberries
Instructions
1.
COCONUT CRUST
2.
Gently brush the inside of a springform cake tin
with coconut oil. Line the bottom with parchment paper.
3.
Preheat the oven to 180C/350F degrees.
4.
Mix the desiccated coconut, melted butter, egg
whites and sweetener together until combined
5.
Spoon the mixture into the cake tin and with
clean wet hands, press the coconut mixture around the sides and bottom until
the whole tin is covered.
6.
Bake for 20 to 25 minutes until slightly golden
and firm.
7.
Remove from the oven and allow to cool.
FILLING
1.
In a bowl beat the cream cheese until soft. I
used a whisk.
2.
Add the sweetener and vanilla and whisk away
until blended.
3.
In another bowl whip the cream into stiff peaks,
then fold into the cream cheese mixture.
4.
Add the blueberries and gently stir, being
careful not to break them up too much.
5.
Spoon the filling into the coconut case and
place in the fridge to chill for at least 4 hours or overnight.
6.
Decorate with blueberries, slice, eat and enjoy!
Recipe Notes
Serves 10 slices
Nutritional Info per serving (based on 10 slices) : 344 Calories, 33g Fat, 5g Protein, 10g Total
Carbs, 4g Fibre, 6g Net Carbs
source https://bakerbynature.com
0 Response to "No Bake Blueberry Cheesecake"
Post a Comment