This cheesecake recipe isn’t just pleasing to the eye, it’s pretty darn tasty as well! Made with frozen wild blueberries, vanilla extract, and maple syrup, this easy-to-make treat is brimming with fresh flavor. It’s also a healthier alternative to traditional cheesecake — which is packed with sugar, fat, and calories — thanks to its star ingredient: blueberries.
Sweet and delicious, blueberries are bursting with fiber, potassium, and vitamin C. (Did you know just one cup of blueberries provides a person with 24 percent of the recommended daily allowance of vitamin C?) They’ve also been proven to lower blood pressure, protect against heart disease, and improve bone strength.
If you’re not a blueberry fan, this recipe can be tailored to fit your tastes. Substitute the blueberries for raspberries, strawberries, or even blackberries. Note: If you do choose to switch out the blueberries for a seedier berry, the texture of the end result may differ.
1 bag of original granola
1/3 cup Carrington Farms Liquid Coconut Oil ($8, Amazon)
1 1/2 cup soaked raw cashews (soak for three hours)
1/3 cup pure maple syrup
1/3 cup Carrington Farms Liquid Coconut Oil
1/2 cup frozen wild blueberries
1 Tbsp. vanilla extract
A splash of unsweetened vanilla almond milk
1. Blend granola and coconut oil, spread and press firmly down in a 8″x8″ pan covered in parchment paper.
2. Blend remaining ingredients until smooth.
3. Pour cheesecake filling over crust and place in the freezer for two hours.
This recipe was created by <a target=”blank” href=”https://www.instagram.com/p/BXLIqKMAkSi/?taken-by=courtneybpinkerton”>Courtney Pinkerton, for Carrington Farms._
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