Lemon-Turmeric Cheesecake With Blueberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan cheesecake with warm turmeric and zesty lemon in the filling, swirled with sweet blueberries, and a nutty flax crust. Vibrant and creamy despite using no dairy or eggs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 tablespoons flaxseed meal
- 12 1/2 tablespoons (about 1/2 a 10-ounce bottle) REBBL: Turmeric Lemon Tart ((about 1/2 a 10-ounce bottle) divided )
- 2 1/2 cups roasted cashews (soaked in water overnight)
- 1 cup unsweetened apple sauce
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup honey
- 2 1/2 tablespoons coconut oil (melted)
- 1/2 teaspoon ground turmeric
- 1 pinch sea salt
- 1 cup fresh blueberries
- 2 tablespoons REBBL: Turmeric Lemon Tart
- 1 tablespoon honey
- 1/3 cup coconut oil (softened at room temperature )
- 3 tablespoons honey
- 3/4 cup coconut flour ((66g) sifted)
At a glance
PER SERVING · TIME 570M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 12mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 12MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.