So blueberries… They were finally on sale at my local supermarket. I think bloobs are SO yummy, especially in desserts 😉 BUT they are super expensive here in Australia at the moment. I always keep my out for when they are sale. And this weekend they were! YES!
I decided to try out an Ombre styled cheesecake (I think they look so pretty!), and thought no bake would be the best way to go (sometimes baking can cause colors to meld and run). Plus, I was doing my cooking at home (and I currently have no OVEN! – yes it is killing me, as I love to bake haha).
This cake is super creamy, lush, sweet and has a bit of a bite from blueberries. And it is:
blueberry ombre no bake cheesecake
- 1/2 c almond meal
- 1/2 c vanilla protein powder
- 2-3 tbsp raw cacao powder
- 1/4 c coconut oil (melted)
- 3/4 tsp salt
- 2 tbsp natural sweetener
- 1 tsp vanilla extract
- 2 tbsp water
- 1 c extra light cream cheese
- 1 c no fat Greek yogurt
- 1 scoop vanilla protein powder
- 1-2 tbsp natural sweetener
- 3/4 c blueberries (blended- I used frozen berries).
- 4 tsp agar agar (a vegetarian gelatin substitute- made as per instructions or you can use gelatin leaves)
- Line a 7″ deep circular spring-form cake tin with baking paper.
- Mix the biscuit ingredients in a bowl and then press into cake tin lined with baking paper.
- In a food processor mix the filling ingredients, except the blueberries. Once blended, divide the batter into three separate bowls.
- Folding in the blueberries:
- Bowl 1 “white layer”- do not put any blueberries in
- Bowl 2 “light purple layer” – stir in 1/4 c of the blended blueberries
- Bowl 3 “dark purple layer”- fold in 1/2 c blueberries
- Layering – first pour the dark blueberry layer over the biscuit (then I place mine in the freezer for 5 minutes), next spread the light blueberry layer carefully over the top. Finally, spread the white layer and then allow to set in the fridge.
- I left mine in the fridge for 2-3 hours to set and topped it with more blueberries
Nutrition- 126 cals, P13, C5, F6