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Yuzu Lemon Blueberry Cheesecake

Tangy Elegance and Sweet Indulgence!

Indulge in the harmonious fusion of yuzu, lemon, and blueberries with this irresistible Yuzu Lemon Blueberry Cheesecake recipe.

Ingredients:

FOR THE CRUST 

 
NO BAKE CHEESECAKE FILLING: 

  • 8oz Cream Cheese (softened) 
  • 9oz Truwhip  
  • 5.3 oz Vanilla Yogurt 

 
BLUEBERRY COMPOTE: 

  • 1 pint Blueberries  
  • 1 tbsp. Water 
  • 2 tbsp. Allulose 
  • 1 tbsp. Lemon Juice 

 

Directions:


  1. Make your crust. Break up your KRISP bars. Combine them with your almond flour and melted butter. Press into a parchment lined springform pan or dish of your choice. 
  2. Whisk or blend all ingredients together for your cheesecake. Add it on top of your crust and refrigerate 4 hours or overnight. 
  3. Make your Blueberry compote. Add all ingredients to a pot and simmer until thickened, 10-15 minutes, then squish your berries using a spatula or fork. Let cool! 
  4. Just before serving, add your compote, a dollop of whipped cream, and a lemon slice. Add a sprig of mint for color. 

 

Recipe by: @ketowizzard

 

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