Everyone loves a good cheesecake, and the basic recipe usually involves a list of ingredients we’re all familiar with, including soft cheese, eggs, crushed cookies, and strawberries. That’s not the case with this raw vegan blueberry kiwi cheesecake recipe that we recently stumbled upon on Instagram.
Holistic nutritionist Dani Breiner, the author of the food blog Dani’s Healthy Eats , came up with this delicious new take on the popular dessert. In addition to tasting great, this cheesecake also has a pretty distinctive look thanks to the unique mix of purple blueberries and green kiwis.
It’s definitely not your usual cheesecake that can be bought at any coffee shop, but it’s probably even easier to make. Check out the recipe that Breiner shared on her blog and feel free to try new colorful combos on your own.
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Do you guys have fear foods? I know personally, from my disordered past, there were so many foods I wouldn’t allow myself to have; regardless of their nutritional status. I, to be quite frank, would love to go back & slap some sense into myself like WTF WERE YOU THINKING. Fruit was one of those. I would rarely allow myself to have it. & I’m sorry, but not only is fruit vital to overall health, providing essential nutrients & energy, but it’s so damn good! People sometimes ask me why I would restrict something that is noteably “healthy” & I don’t have an answer for you. Eating disorder voices have a mind of their own & I wanted to touch on this because I know SO MANY of you have or are going through this now, due to messages I relieve. I want to be a positive example in showing you that your “fear foods” aren’t worth letting take over your life. It’s not worth missing out on. You won’t die. You’ll be the same YOU when you wake up the next day. Life is way too short to limit yourself. ❤️ – I got a little festive this week, wanting to make something super yummy for the 4th! These vibrant little bars turned out so yummy! @emmysorganics Lemon ginger cookie crust, @natierrasuperfoods blueberry filling, topped with fresh kiwi! To think I wouldn’t of allowed myself to have one of these before, just blows my mind. Cause I’m two deep as of right now! 😂 comment below if you’d like the recipe! . . . #whatveganeats #foodblog #vegandessert #holisticnutrition #paleo #fitness #paleodiet #vegan #veganfoodies #veganeats #veganfoodie #rawvegandessert #plantpowered #edrecovery #nutrition #keto #vegetarian #grainfree #rawvegan #vegandessert #paleodiet #plantbasedrecipes #glutenfree #healthydessert #veganrecipes #plantbased #wholefoods #wholesome #healthyrecipe #refinedsugarfree
A post shared by Dani (@danishealthyeats) on Jul 2, 2019 at 12:05pm PDT
Ingredients:
Crust
1 bag of lemon ginger cookies Filling
1/2 cup frozen blueberries 1 bag freeze-dried blueberries (or you could sub more fresh/frozen) 1 tsp vanilla 2-3 Tbsp lemon juice 1 1/2 cups soaked cashews 1/3 cup maple syrup 1/3 cup coconut oil, melted Instructions:
For the crust, add lemon ginger cookies to a food processor. Process until a sticky dough forms. Press into the bottom of parchment-lined pan. The size of your pan will decide the thickness of your bars. To make the filling, combine all ingredients into a food processor and process until completely smooth, scraping down the sides as needed. Pour over the crust evenly. Peel and slice kiwi into thin slices and gently press them evenly over the blueberry filling. Place in the freezer to set (2-4 hours usually does the trick). Remove from the freezer and slice into bars. The texture is the best when they are kept in the fridge, or taken out of the freezer and thawed 15 or so minutes before eating.
