Gluten Free Baked Blueberry Cheesecake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 16 Slices

Ingredients

Base:

1 cup/150g/5.2 oz unsalted macadamias 3/4 cup oats (make sure certified gluten free if intolerant) 1/4 cup/60g/2 oz unsalted butter

Filling: 3 cups/750g/1 lb 10.4 oz cream cheese, at room temperature 3/4 cup/135g/4.7 oz Natvia 2 eggs 1/4 each lemon, zested and juiced 1 tsp vanilla extract 1 1/2 cups/200g/7 oz blueberries

Method

Preheat oven to 150°C and line a springform pan.
Process the macadamias in the food processor, add butter and process until mixture resembles breadcrumbs. Grind the oats and mix them into the macadamia mix.
Press the mixture evenly across the bottom of the pan and set aside while you prepare the filling.
Beat the cream cheese until very light and fluffy, add Natvia and continue to mix until combined.
Add eggs separately, beating well between additions.
Add vanilla extract, lemon zest and juice, then fold in blueberries.
Pour into cake pan and bake for 30-40 minutes until set.
Allow to cool completely before serving.