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Blueberry Cheesecake Dessert

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Blueberry Cheesecake Dessert
Fountain View Flavors Cookbook
Servings
Ingredients
Crumble Nut Crust (Seven Secrets Cookbook)
Servings
Ingredients
Crumble Nut Crust (Seven Secrets Cookbook)
Instructions
  1. Mix agar with coconut milk and bring to a boil and cook 5 minutes while stirring constantly. Blend honey, cashews, salt and pineapple juice until smooth. Add ice water, crushed pineapple and boiled coco0nut milk and finish blending. Fold in fruit of your choice and pour into prepared 9-inch graham cracker crust. Chill several hours before serving.
For the Crust
  1. Place coconut, almonds, flour and salt in food processor. Blend together for about 30 seconds. Then add honey and blend about 15 seconds.
  2. Turn off processor and test mixture with your fingers. If it seems too dry and crumbly, add a bit more honey - just enough to feel soft and moist. It should stick together slightly when pressed. But be careful not to get it too wet or it will not be as tender and light when baked.
  3. Press into a lightly oiled pie plate, shaping with fingers to make a nicely formed piecrust. It helps to put a piece of plastic wrap over the crust or put your hand in a small plastic bag while pressing the crust. This keeps the mixture from sticking to your fingers as you work. Bake at 375*F for about 10 minutes.
Recipe Notes

Variation:  Coconut-Oat Crust - Use 3/4 cup quick oats and 3/4 cup coconut, following above directions.

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