Receta Honey Roasted Almond Crusted Blueberry Cheesecake
This is a sponsored post by Blue Diamond Tastemakers. All opinions are my own.
This Honey Roasted Almond Crust, rocks this cheesecake topped with sweet fresh blueberries.
- Honey Roasted Almond Crusted Blueberry Cheesecake Author: Marlene Baird Nutrition Information Serving size: 84 g
- Calories: 226
- Fat: 18.0
- Saturated fat: 7.5
- Carbohydrates: 16.1
- Sugar: 10.6
- Sodium: 109 mg
- Fiber: 2.4
- Protein: 4.4
- Cholesterol: 35 mg
- Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
ALMOND CRUST 1 cup Blue Diamond Honey Roasted Almonds with Vanilla ½ cup almond meal or almond flour 3 tablespoons melted butter 1 Tablespoons Splenda sugar blend (or sweetener of your choice) CREAM CHEESE FILLING 8 ounces cream cheese, room temperature ½ Tablespoon Vanilla Bean Paste 2 ounces Heavy Cream ⅛ cup sugar substitute (I used Swerve) 1 Tablespoon Lemon Juice TOPPING 1 pint blueberries, washed and dried 3 tablespoons Blueberry Jam
Preheat oven to 350 degrees F Mix the ingredients up in the pan and pat into place with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. Remove from oven and let cool. Once the crust is completely cool Mix the cream cheese filling ingredients in a large bowl and whip to a pudding consistency. Spoon over cooled crust and refrigerate until it hardens. 3.2.2708
This crust!
After you try this crust, you may never go back to using graham crackers again.
I kid you not.
This crust rocks with flavor and goes great with the no-bake cheesecake topped with fresh blueberries.
Tonight, my baby girls started her dinner with dessert.
She said it looked so good she couldn’t wait until after dinner to have a slice.
Thanks for stopping by and have a great day.
Marlene
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