10 Minutes Prep No-Bake Blueberry Cheesecake
Another week, another Live Cooking with Me! I hope you guys are really enjoying these, because I definitely am. I love cooking for people, and even though I haven’t stopped baking for Planet Organic or our treat boxes, I miss serving proper food.
Today, we’re making a no-bake blueberry cheesecake. It’s very easy to make, inexpensive and really yummy! If you haven’t followed me during the live show on our Instagram @leles_london, you can always watch the recording on our IGTV and follow through the steps.
This recipe is also a good way to clear your pantry. If you have some leftover peanut butter, biscuits and nuts, it’s perfect for you! The only thing you’ll need to make the cheesecake is a food processor to make the base.
-Medjool dates (if not using medjool but regular ones, make sure to soak them for at least 4 hours before doing the recipe)
-Peanut butter (or your favourite nut butter)
-Blueberry yoghurt (or swap it for any flavour you want)
To make the base, place in a food processor a handful of nuts, 2 or 3 dates depending on how soft they are, a generous spoonful of peanut butter, a pinch of salt, a teaspoon of cocoa powder and a teaspoon of cinnamon powder*
Mix everything together until you get a dense, thick consistency (much like paste)
Take your tin or container and put some of the mix in it
Work the nut mix with your fingers to get an even base
This will have to chill in the fridge for at least an hour
Once the base is cool enough, add a nice layer of yoghurt and top it up with more nuts or fresh fruits
Place the cheesecake in the freezer until the yoghurt has hardened, I’d say at least another hour
*In this version of the recipe I make the base only out of nuts and dates, but sometimes I also add some oats or my favourite biscuits for an extra crunch!
Let me know how you get on with this, I genuinely love this recipe and cannot wait to see your creations!
Lots of love,