Last week I alluded to a brand new recipe that I’ve not tried before! Well, I say not tried before, I have made full of absolutely everything the little dude can’t have, but never a totally free from version!
I was pretty stressed in the lead up to the latest round of allergy testing, and when I’m stressed, my creative side goes into overdrive.
Some of my best recipes come from needing comfort, and what better way to seek comfort than with great tasting food!
I wasn’t sure if this recipe would work, but my god, it did! Just some of the responses I got when testing it, included:
‘How on earth is that totally free from?’
‘There is no way this is safe for allergies’
‘I watched you make it in less than 10 minutes, but I don’t believe it’
Sounds too good to be true, right?
I give you….. Blueberry classic cheesecake!
Each mouthful is a taste bud sensation of creamy, dreamy, yumminess!
And it does quite literally take 10 minutes to make (1hr to set)!
You will need:
- 1 pack biscuits (such as Udi’s chocolate flavour sandwich cookies)
- 50g melted dairy free spread (such as Pure)
- X3 packs dairy-free cream cheese (such as Violife)
- 1tbs agave nectar
- 1 tsp vanilla essence
- 1 carton dairy-free cream (such as Oatly)
- 1 tbsp ground arrowroot
- Handful fresh blueberries
Line and grease an 7” spring form cake tin.
Place the biscuits in a food processor, and reduce to crumbs.
Add the melted butter to the biscuits and mix until combined.
Press the mixture into the prepared cake tin, making sure it is level and smooth, and pop into the fridge to chill while you make the ‘cheese’ topping.
Place the dairy-free cheese, agave nectar, vanilla essence, dairy-free cream, and ground arrowroot in a clean bowl, and mix until well combined and lump free.
Remove the cake tin from the fridge, and spoon the ‘cheese’ mixture over the biscuit base, levelling out.
Sprinkle the blueberries over the top and return to the fridge to chill for 1hr before serving.