Rainbow Color Purple: Blueberry Cheesecake with no Refined Sugar

This blueberry cheesecake is almost a no-bake cake and does not contain any refined sugar. All its wonderful color and flavor comes from blueberries. I am sure you will love it as much as we did. It consists of an easy two-ingedient cookie base and a creamy blueberry mousse. The best of all, you can make it truly vegetarian, I give tips to make it with agar agar, which is a vegetarian jelling agent. Feel free to use gelatine, if you are more familiar with it, but I actually prefer agar agar.

I am also posting this recipe as I am hosting the blog event “Colorful Food.” I basically invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. If you would like to learn more, please check here. Today I am presenting, you guessed it, PURPLE! I first started with red strawberry pancakes, which were followed by cute little mango mini cakes for orange, lemon soufflé inside a lemon for yellow, a very green kiwi sheet cake, a spirulina and blackberry smoothie for blue (vegan!), aaaaaand, today this blueberry cheesecake for purple. As you can see, we are still missing pink, so be sure to check back!

But now, people, let’s give the floor to some blueberries, blueberries, and some more blueberries. I am actually using a heaping of 700 grams of blueberries in total, if you want to decorate with blueberries. So if you are looking to use up some blueberries, this is your recipe. Oh, and if you happen to be into cheesecake with fruits, again, this is for you.

And look at that gorgeous color, doesn’t it just look perfect? I mean, I wanted purple and the blueberries gave me purple! No artifical food coloring, this is all the blueberries. So let’s get started!

Credit: Das Knusperstübchen (in German)

Print Recipe

Blueberry Cheesecake with no Refined Sugar

Serves: One 24 cm ∅ springform

Cooking Time: 30min preparation + 4 hrs of chilling

Ingredients

• Cookie Crust
• 200 grams of graham crackers
• 60 grams of melted butter
• 
  
• Blueberry Cheesecake
• 600 grams + 150 grams of blueberries (600 grams can be frozen)
• 80 grams/milliliters of molasses
• 20 grams of agar agar or about 6-7 leaves of gelatine
• 200 grams of heavy cream
• 500 grams of block cream cheese
• 1 teaspoon of vanilla extract, see here how to make your own

Instructions

1

For the cookie crust heat oven to 180 degrees Celsius. Either crush cookies using a rolling pin and sealed ziplog-bag or food processor. Mix with melted butter and pat down in either a springform or cake pan of around 24cm in diameter. Bake for about 10min. Set aside.

2

For the blueberry cheesecake heat 600 grams of blueberries with molasses until they release their juice. Process in food processor and reheat again. Add agar agar and let boil for about two minutes. It will not thicken as agar agar only starts its jelling powers at 30 degrees Celsius. Place for about 10 minutes in the freezer while preparing the rest. If using gelatine, wait until blueberry mix has cooled a bit before adding gelatine according to instructions. Gelatine should never boil.

3

Beat heavy cream until it forms stiff peaks, slowly add the cream cheese and vanilla extract, only mix until combined. Take the prepared blueberry sauce and take away about five tablespoons for the top. Slowly add the rest little by little to the whipping cream, the cream should become stiffer again as the agar agar starts to set. Pour on top of cookie crust. Chill for 15min before adding the remaining five tablespoons of blueberry sauce on top. If desired, you can also make some patterns. Let chill for at least two hours, better overnight. Granish with remaining fresh blueberries.

PS: If you would like to see what people have created for my blog event, please check out below links. I love all the creativity here!

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