Visiting the blueberry paradise: Der Beerenberg If you're following me personally on instagram , you probably know that I am blueberry picking at Der Beerenberg (situated in Linz). They invited me as well as a bunch of additional bloggers and IGers to take a peek behind the moments and to appreciate their delicious organic blueberries.(Image: http://www.imageafter.com/image.php?image=b19goo010.jpg&dl=1) And even though it has been super hot that time and I believed I could easily walk up the hill on foot (that was not the best idea I've ever had, especially on that sunny day), it ended up being a magical and beautiful afternoon. We had an amazing view over the city as well as the blueberries were the very best I've ever had. So needless to say, I needed to put the blueberries to good use. That's could developed this No-Bake Lime Blueberry Cheesecake - without cashews but with silken tofu. As this cheesecake is really a frozen or semi-frozen (as you want!) deal with, it's perfect for the summer! I just sex no-bake on sizzling hot times, because I don't wish to add even more heat through the oven into the house…no…no. Obviously you can include different fruits at the top or just leave the cheesecakes simple. They're good in any event, but I have to say, rhubarb almond cake the blueberries had been ideal for it! No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise Writer: Elephantastic Vegan 1 tablespoon grain syrup (or maple syrup or agave syrup) ½ tablespoon coconut oil Ingredients for the filling ½ tablespoon lime zest 1 tablespoon lime juice 1 tablespoon coconut oil ¼ teaspoon vanilla extract 1 cup clean blueberries For the crust, place the blanched almonds inside a food processor chip and process for approximately 40 seconds. Add the rice syrup and coconut oil and process once again until the mix sticks together if you press it using your fingers.(Image: http://www.imageafter.com/image.php?image=b1sponge01.jpg&dl=1) For the filling up, place all of the ingredients except the blueberries inside a high-speed blender and blend until completely steady. Lightly oil the containers/ramekins and place two parchment paper strips within. This can help eliminating the cheesecake through the containers later. Separate the crust mixture into the containers and press it flat with a spoon or your hands. Add the cheesecake filling, best with the blueberries and put it in the freezer for about 5 hours. I'd recommend providing them with an instant thaw before consuming. Remove them through the containers and revel in! We used 6-ounce ramekins - much like these Just be sure you may put them within the freezer. Primary Sidebar Welcome! I'm Bianca and I'm the blogger behind Elephantastic Vegan - a meals blog where I share the best vegan recipes! More → Get weekly updates + have the eBook Everyday Vegan“ for free! New to veganism? Why don't you take a look at our Veginners section? Get more information → Get weekly updates + receive the eBook Everyday Vegan” for free! Affiliate Disclosure Some posts may contain affiliate links, meaning if you select one of the product links and actually decide to buy it, I'll get a small percentage of it - to no extra cost for you, needless to say! I only recommend items that I love.