Vegan Blueberry Cheesecake with Almond Brittle
Are you craving a delightful and indulgent dessert that is both vegan and bursting with fruity flavors? Look no further than this tantalizing Vegan Blueberry Cheesecake with Almond Brittle recipe. It will surely satisfy your sweet tooth and leave you wanting more!
Ingredients:
For the Crust:
- 1 1/2 cups of almond meal
- 2 tablespoons of maple syrup
- 2 tablespoons of coconut oil, melted
For the Filling:
- 2 cups of raw cashews, soaked overnight
- 1/2 cup of coconut cream
- 1/2 cup of maple syrup
- 1/4 cup of lemon juice
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond meal, maple syrup, and melted coconut oil to make the crust. Mix well until it forms a sticky consistency.
3. Press the crust mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely.
5. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
6. Pour half of the filling mixture onto the cooled crust in the springform pan.
7. Add the fresh blueberries to the remaining filling in the blender and blend until well combined.
8. Pour the blueberry filling mixture over the white filling layer in the springform pan.
9. Use a spoon or spatula to create a marbled effect by swirling the blueberry filling into the white filling.
10. Place the cheesecake in the freezer for at least 4 hours, or until it is firm and set.
11. Prior to serving, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly.
Now, it’s time to add some extra pizzazz to your Vegan Blueberry Cheesecake with Almond Brittle by garnishing it with some homemade almond brittle!
Almond Brittle Ingredients:
- 1 cup of almonds
- 1/2 cup of sugar
- 2 tablespoons of water
Almond Brittle Instructions:
1. Line a baking sheet with parchment paper, and set it aside.
2. In a non-stick skillet over medium heat, add the sugar and water. Stir until the sugar has dissolved.
3. Add the almonds to the skillet and continue stirring until the sugar mixture turns a golden brown color.
4. Remove the skillet from the heat and quickly pour the almond brittle mixture onto the prepared baking sheet.
5. Use a spatula to spread the brittle out into a thin, even layer.
6. Allow the almond brittle to cool completely, then break it into small pieces.
7. Garnish your Vegan Blueberry Cheesecake with the almond brittle pieces.
This stunning Vegan Blueberry Cheesecake with Almond Brittle recipe is not only visually appealing but also incredibly delicious. The creamy cashew filling combined with the tangy blueberry swirls and crunchy almond brittle creates a harmonious balance of flavors and textures. It’s the perfect dessert to impress your family and friends at any gathering or special occasion.
Preparation time: Approximately 4 hours and 30 minutes
Servings: 8-10 slices
Nutrition Facts: (per serving)
- Calories: 380
- Total Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 18g
- Protein: 7g
- Sodium: 10mg
Tips:
- For a nut-free version, you can replace the almond meal in the crust with oat flour.
- Feel free to experiment with different types of berries or fruits for the swirl filling.
- If you don’t have a springform pan, you can use a regular pie dish lined with parchment paper.
- To make the almond brittle extra flavorful, you can add a pinch of sea salt or your favorite spices, such as cinnamon or cardamom.
FAQs:
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make the cheesecake ahead of time and store it in the freezer for up to a month. Just make sure to thaw it in the refrigerator for a few hours before serving.
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries. Just thaw them before adding them to the filling mixture. Keep in mind that frozen berries may release more moisture, so you may need to adjust the consistency of the filling accordingly.
Indulge in the divine flavors of this Vegan Blueberry Cheesecake with Almond Brittle, and let its luscious taste transport your senses to a realm of pure bliss. Whether you’re a vegan or simply enjoy plant-based desserts, this recipe is sure to be a hit!
Macadamia-Brittle
Sweet, crunchy, and utterly addictive, Macadamia-Brittle is a delightful treat that will impress your taste buds. Bursting with the distinct flavors of macadamia nuts and caramel, this recipe is a must-try for any nut lover.
Ingredients:
For the Brittle:
- 1 cup of macadamia nuts
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of sea salt
Instructions:
1. Line a baking sheet with parchment paper and set it aside.
2. In a heavy-bottomed saucepan, combine the sugar and water over medium heat.
3. Stir the mixture until the sugar has dissolved completely.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8-10 minutes, or until the mixture turns a golden amber color.
5. Add the macadamia nuts and sea salt to the caramel mixture.
6. Stir the mixture continuously for another 2-3 minutes, or until the caramel thickens slightly and coats the nuts.
7. Quickly pour the hot mixture onto the prepared baking sheet, spreading it out into an even layer with a spatula.
8. Allow the Macadamia-Brittle to cool completely at room temperature.
9. Once it is fully cooled and hardened, break the brittle into bite-sized pieces.
10. Serve and enjoy!
How to Prepare:
1. Prepare all the ingredients and utensils needed for the recipe.
2. Follow the step-by-step instructions provided above to create the delectable Macadamia-Brittle.
3. Allow the brittle to cool and harden completely before breaking it into pieces.
4. Store the brittle in an airtight container to maintain its crunchiness.
Preparation Time: Approximately 30 minutes
Servings: Makes about 1 cup of Macadamia-Brittle
Nutrition Facts: (per serving)
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 17g
- Protein: 1g
- Sodium: 60mg
Tips:
- For an extra burst of flavor, you can drizzle melted chocolate over the cooled Macadam
