No-Bake Mini Orange Cheesecakes with Blueberry Sauce

Nine times out of ten I am coming up with recipes based on what ingredient(s) I have in the fridge that need to be used. It’s an exciting jigsaw puzzle I get to solve while cutting down on the number of groceries I need to buy. Waste not, want not. As was the case with these mini cheesecakes. We learned the gluten free crust in class last week, and it truly couldn’t be easier.


The crusts could be made using a variety of nuts that you may have on hand: pistachio, almond, hazelnut. My favorite part about this recipe is the TINY amount of added sweetener. You don’t even miss it!


No-Bake Mini Orange Cheesecakes with Blueberry Sauce
Yields: 6 / Source: China Kruip

1/2 cup walnuts
1/2 cup pecans
1 tbsp flax seeds
1/4 tsp vanilla extract
1/4 tsp cinnamon
Pinch salt
1 tbsp melted coconut oil
4 oz mascarpone cheese (or cream cheese)
1 tsp orange zest
Juice of one orange, divided
1 cup frozen blueberries
1 tbsp maple syrup
1 tsp lemon juice

In a blender or food processor, combine nuts, flax seeds, vanilla, cinnamon and salt. Pulse until mixture has a sand-like consistency, less than one minute. Drizzle in coconut oil and pulse again to combine.

Line cupcake tin with paper cups or parchment paper. Spoon mixture into the bottom and press into a firm 3/4″ layer. Set aside.

In a small bowl, combine mascarpone, orange zest, 1/2 orange juice and maple syrup. Stir until well mixed. Taste and adjust sweetness, if desired.

Assemble tarts by spooning in 1-2 tablespoons of mascarpone mixture into each crust. Press down with spoon or finger to ensure cheese mixture fully covers crust. Chill in refrigerator until ready to serve.

In a small sauce pot over medium-low heat, combine blueberries and remaining orange juice. Bring to low summer until juice reduces by half and thickens from natural sugars. Reserve in small bowl, allow to cool. Once cool, spoon sauce over cheesecakes right before serving.


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