My hubby loves cheesecake! For his birthday I made him this! I liked it...but he described it as a cheesecake with no sugar....but that didn't stop him from eating it! I think next time I make this, I will add dried fruit(soaked for a few hours) to the crust instead of the applesauce. And maybe a bit more stevia to the cheesecake to make it sweeter for my hubby!
3 tablespoons apple sauce
1/2 cup sliced almonds
1/2 cup walnuts
1/4 cup sunflower seeds
1/4 cup unsweetened shredded coconut
1/2 cup rolled oats
1 Tbls honey
1/2 teaspoon stevia
3 packages cream cheese (softened)
1/4 cup pom wonderful blueberry juice
1/4 tsp stevia
1/2 teaspoon vanilla
1 cup whipping cream
1/4 cup pom juice
1 cup fresh blueberries
2 tablespoons water
1 tablespoon cornstarch
Grease a 9-13 dish.
Grind nuts and oats in food processor. Add the rest of the crust ingredients. Pulse until a dough forms, then press into the bottom of the dish. refrigerate.
Beat cream cheese for a minute until creamy, and add pomegranate juice a spoonful at a time, vanilla, stevia, and beat until smooth.
In a separate bowl, whip heavy cream to stiff peaks. Fold heavy cream into cream cheese mixture, until most streaks are gone. Spread over crust with a spatula, and smooth the top.
Refrigerate for 4 hours or overnight.
For topping, in a saucepan over medium heat mix the pom juice, blueberries. Combine the water and cornstarch and add to saucepan. Sauce will thicken as it cools.
When ready to serve pour sauce over individual slices of cake.