The Veggie Sisters

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Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι
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Vegan lemon blueberry cheesecake

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When I cook meals with beautiful colors, I feel great! Or when I create a dessert that is vibrant colored, I just love it! Today we are making a vegan blueberry cheesecake, a summer dessert that is healthy delicious and refreshing! I love blueberries. One year ago Lenia had made a fantastic blueberry smoothie. It is a very healthy fruit packed with vitamin C, iron, fiber, antioxidants. The berries and leaves have a number of medicinal properties that have been used for generations to treat and prevent digestive orders, improve circulation, maintain eye health, and reduce inflammation. Regularly consuming the nutrients contained in blueberries may decrease the risk of cardiovascular disease, neurological conditions like Alzheimer’s disease, high blood cholesterol and cancer(herbwisdom.com). I guess I should eat a bowl of blueberries every day!

Kisses and hugs!

Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι - Vegan lemon blueberry cheesecake
Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι

Ingredients: (serves 6)
for the crust:
180 gr. vegan cookies (digestive)
6 Tbsp coconut butter
for the lemon cream:
43 gr. vanilla flavoured pudding
660 gr. (plant based) milk
4 Tbsp brown sugar
50 gr. lemon juice
zest of 1 lemon
for the blueberry cream:
43 gr. vanilla flavoured pudding
660 gr. plantbased milk
4 Tbsp sugar
75 gr. blueberries

Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι - Vegan lemon blueberry cheesecake
Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι

Instructions:
for the crust:
Pulse cookies until finely ground and mix them with the melted coconut butter. Transfer this mixture into 6 glasses.
for the lemon cream:
In a bowl pour 1/2 cup of the milk. Stir it with sugar and pudding. Pour the rest of the milk in a pot on medium heat and when it comes to a boil, add the mixture, lemon juice and zest. Stir with an eggbeater until it starts to thicken.
for the blueberry cream:
In a bowl pour 1/2 cup of the milk. Stir it with sugar and pudding. Pour the rest of the milk in a pot on medium heat and when it comes to a boil, add the mixture and blueberries (that I have already ground in a blender). Stir with an eggbeater until it starts to thicken.
Assembly:
Pour lemon cream over the cookie crust and when it cools a bit, pour the blueberry cream. If the last layer is blueberry cream, top with lemon zest. Otherwise top with blueberries. Enjoy!

Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι - Vegan lemon blueberry cheesecake
Νηστίσιμο cheesecake με μύρτιλλα κ λεμόνι