Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Lately it has been too hot to turn on the oven, but I had to make something patriotic for this week’s American Independence Day. My search came up with a no cook cheesecake with wonderful ripe summer fruit. It sounded like a perfect way to celebrate without heating up the kitchen or myself.

The recipe was already vegan, so that box was checked off. No bake meant no high altitude changes. So, to put my spin on the recipe, I made it a bit healthier by replacing white sugar with dates and agave syrup. I also made it multi-layer and added blueberries for the blue. I know they can look more purple than blue when blended, so I kept the blue holiday theme by arranging blueberries on top in the shape of a star.

Raw Red, White and Blue Cheesecake adapted from Raspberry Lemon Yogurt Cheesecake
2 cups plain, non-dairy yogurt
7 large dates
1.75 cups walnuts
1/4 cup agave syrup
1.5 TBS fresh lemon juice
1/2 tsp vanilla
1/2 cup + 10 fresh raspberries
1/2 cup fresh blueberries, with extras for garnish
Place yogurt in a cheesecloth-lined strainer set over a bowl. Let drain in fridge for 10 hours or overnight. Discard the strained liquid. Pour boiling water over dates and soak for 10 minutes. Drain and remove pits. Place dates in a food processor with walnuts. Mix until they come together in a sticky ball. Press this mixture into the bottom of an 8” springform pan. Place in refrigerator. In a bowl, stir together strained yogurt, agave, lemon juice and vanilla. Divide yogurt mixture into 3 equal portions and put each portion in its own bowl. Crush 1/2 cup of raspberries and stir into one of the bowls. Leave one bowl as is. Take the final bowl and put its contents in a blender. Blend with 1/2 cup of blueberries.
Slice the 10 raspberries. Remove crust from refrigerator and spoon in raspberry yogurt mixture. Scatter sliced raspberries over the top. Place cake in freezer for 10 minutes to help to keep the layers from blending together. Spoon in the plain layer. Place cake in freezer for 10 minutes. On the top, spoon in blueberry layer. Place remaining blueberries on top of cheesecake in a star pattern. Cover tightly with plastic wrap, and chill for at least 4 hours, or overnight.

Until next time, happy non-baking!

Celebration Blueberry Oat Bar

blueberry oat bar

celebration blueberry oat bar

Today is the celebration of Independence Day in America. Befitting the red, white and blue color scheme that accompanies the holiday, I chose to bake a blueberry bar and top it with whipped cream and strawberries. Because I was sharing the bar with friends that have selective eating habits, I opted for dairy free, egg free, soy free, refined sugar free, gluten free, and nut free. Or, as my husband calls it, the BFF Bar – Blueberry Free From Bar.

To bump up the health factor on the bar recipe I found, I used whole oats to add fiber and texture. I also chose maple syrup and dark brown sugar for their added health benefits. After I realized I didn’t have enough fresh blueberries, I discovered that frozen works as well as long as they are fully drained. For a garnish I used vegan whipped cream and sliced strawberries even though the blueberries turned dark when baked. It became red, white and black, but I like it anyways.

Celebration Blueberry Oat Bar adapted from the GoDairyFree website
1 1/2 cups gluten-free whole oats
1/2 cup gluten-free flour
1/2 cup organic dark brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
6 TBS soy-free Earth Balance margarine, melted
1 1/2 cups blueberries, fresh or frozen, rinsed and drained
3 TBS maple syrup
2 tsp arrowroot
1 tsp lemon juice
vegan whipped cream from a tub or can, for garnish
sliced strawberries, for garnish
Preheat oven to 350ºF and grease an 8×8” baking pan. In a bowl, whisk together oats, flour, brown sugar, baking soda and salt. Add melted margarine and stir with a fork until evenly combined. Save ½ cup crumb mixture for topping. Press remaining mixture evenly and firmly into bottom of prepared pan. Bake for 12 minutes to set crust.

While that is baking, combine blueberries, maple syrup, arrowroot and lemon juice in a small saucepan, whisking until arrowroot dissolves. Heat over medium heat until mixture comes to a simmer. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon filling over baked crust and evenly spread reserved crumb mixture over top. Bake for 30 minutes. Let cool completely in pan. Cut into squares and garnish with whipped cream and strawberries before serving.

Until next time, happy baking!