Best Blueberry Cheesecake Bars

Creamy blueberry cheesecake bars made with real blueberries. Finished with a good dollop of whipped cream and fresh berries. Dessert doesn’t get any better.

My bf and I, we’re lovers of fruit. We love fresh fruit (well, he loves it when it’s is served ready-to-eat). A couple of my favorites? Watermelon and mangosteen. Any juicy fruit to be honest. And as an avid baker I don’t just love the healthy stuff, but I also love sugary, fruit flavored, baked stuff. Yup, so good but so wrong! Life needs a bit of everything, right? Anyway, last weekend I decided to shoot my recipe for blueberry cheesecake bars. I love blueberries! And I love bars. Why bars? Because they’re quicker to bake than the real deal. In addition, the portion size is usually smaller than a regular slice of cheesecake (I love “mini” foods). Read more

Creamiest Japanese Cheesecake

Amazing cotton-like creamy cheesecake. This is a Japanese style cheesecake. The cake is super fluffy and light, but is very creamy too.

Although I’m lactose-intolerant (is that TMI?) I love quite a few dairy products. One of them being cheesecake. I love baked cheesecakes, no-bake and I also love love love Japanese cheesecake! When we were in Tokyo last summer, I really wanted to try the popular “Uncle Tetsu” cheesecake. Unfortunately, I couldn’t find it anywhere. Have any of you tried it? I’m so curious how it tastes. Anyway, Japanese cheesecake differs from regular cheesecake. It’s more cake-like than cheese-like but it’s still creamy. The texture is very, very light. Therefor it’s often also referred to as cotton cheesecake. It’s really a unique kind of cake. And now, you can try it at home! Unfortunately, I can’t compare these with Uncle Tetsu’s, but I can promise you it will taste like little clouds on your tongue. Read more

4 No Bake Cheesecake Bases/Pie Crusts


Hi guys! Whatsup? I can describe myself in two words right now: So.Hungry. Hungry as I’m writing this post! Boohooh… I always seem to pick the right wrong time for writing my foodposts hehe.. Oh well, without hunger there’s no satiety, right?

Today, I wanted to share four of my no-bake cheesecake/pie bases with you guys. No bake bases are delicious and take no effort at all (arm workout for crumbling cookies not included 😛 ). I have 2-ingredient bases and 4-ingredient bases for you. Whatever you like. Just take your pick! All you need to do is crush the biscuits/cookies, mix it with the other ingredients, press the mixture in you pan and chill for 1 hour. Easy as pie. (Pie. Hehehe… Literally. Get it? No? Okay. :P)

*All bases are thick bases for 20 cm (8 inch) cheesecakes/pies.

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Classic apple pie flavors baked into a cheesecake. Slightly tart apples combined with cinnamon and creamy cheesecake. Possibly the best looking and tasting cheesecake you’ll ever try.


I get quite excited from sharing most of my recipes with you guys. Whenever I share a recipe, it’s because I liked eating it. Once in a while I also develop recipes that make me crazy ECSTATIC. This is one of them. Apple.Pie.Cheesecake. I know what you’re thinking: AWESOMEBALLS(!!). Okay, maybe that’s what I was thinking… But once you try this, I just know you’ll think it too. Awesomeballs. That’s pretty much what sums up this cake. Apple pie combined with cheesecake. Seriously guys, life doesn’t get better than this. It’s heaven on your taste buds. So, have I transferred my ecstatic-ness (That’s not a word My Linh. I know. 😛 ) onto you yet? No? Then let me share some more details and eycandy (aka: VIDEO time!).

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VEGAN Coconut Cheesecake

Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake and is full of coconut flavor.


Last weekend I enjoyed the gorgeous weather in The Netherlands with a couple of my friends. For one day, we were the country with the highest temperature in Europe! We had more heat than Spain. Can you believe it? I still can’t. Everyone had to load up on sunscreen. Including us. Although I hate that sticky sunscreen-feel, I’d choose it any day over risking skin cancer. Anyway, me and my friends had a simple lunch, strolled around Amersfoort on my high heels (=_=) and -ofcourse- we didn’t skip the ice cream (⇒ yoghurt!). It was lovely. What were you guys up to?

In addition to enjoying the weather, I also made this delicious mock cheesecake last weekend for my dad’s girlfriend. Now, I already have a few real cheesecake recipes in my index, but as my dad’s gf doesn’t eat dairy, I had to run tests for a vegan style cheesecake. I wanted to re-create that creamy soft cheesecake texture without cream cheese or whipping cream. And my efforts paid off: By mixing two secret ingredients (okay, not that secret as I’m sharing it today…), I turned two cans of coconut milk into a creamy but firm cheesecake. Just like real no-bake cheesecakes. This cheesecake is so creamy, sweet and full of coconut flavor. You won’t even miss the cream cheese. And did I mention, there’s toasted coconut involved too?



For this cheesecake, I went for a mildly sweet cheesecake base made of digestive biscuits (or graham crackers). My go-to cheesecake base is made from Oreos, but I felt like Oreos would overpower the coconut flavor too much. The cheesecake base is super simple to make. Generally, you just need some kind of biscuit/cookie, sugar and butter for cheesecake bases. In this case I used digestive biscuit and margarine (imitation butter) instead of butter to keep this recipe dairy-free (vegan). If you don’t “have” to make this cake vegan, you can easily substitute the latter with butter. Don’t use coconut fat though, because coconut fat melts too fast at room temperature, which means the base won’t be firm enough.

To make the cheesecake mixture, I used two cans of coconut milk. I used full fat coconut milk for extra creaminess, but I won’t haunt you if you opt for low fat coconut milk. Promise 😉 To create a cheesecake texture, I used agar-agar and corn starch. Yes, a combination. During testing, I found that using just agar-agar to firm up the mixture, resulted in a firm, but jello-like texture. Because real cheesecake is soft and creamy (ohyeahh!), I added corn starch to soften the jello texture. Results? Creamy and soft but firm coconut mock cheesecake. Exactly like it’s supposed to be. And 100% suitable for vegans!



Vegan Coconut Cheesecake
Serves 12
Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake.
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Prep Time
10 min
Total Time
4 hr 10 min
Prep Time
10 min
Total Time
4 hr 10 min
  1. 150 g digestive biscuits
  2. 75 g margarine*
  3. 35 g brown sugar
  4. 800 mL coconut milk**
  5. 250 g granulated sugar
  6. 50 g corn starch
  7. 10 g agar-agar powder
  8. toasted coconut, for decorating (optional)
  1. Line a 22 cm cheesecake pan with baking paper. Set aside.
  2. In a zip-loc, smash the digestive biscuits to fine crumbs.
  3. In a bowl, mix the crumbs, brown sugar and margarine until evenly mixed.
  4. Transfer the crumb mixture to the cheesecake pan and press the mixture in the bottom of the pan. Let the base set in the fridge.
  5. In a medium pan, mix the coconut milk, sugar, corn starch and agar-agar until mixed evenly.
  6. Place the mixture on medium-high heat and bring to a boil while stirring constantly. The mixture has to boil in order to dissolve the agar-agar. Keep stirring to prevent lumps.
  7. Remove the pan from the heat and keep stirring to let the mixture cool slightly.
  8. Pour the mixture on top of the biscuit base. Shake the pan lightly to even out the coconut mixture.
  9. Top the cake with toasted coconut.
  10. Let the cake set for 4 hours in the fridge or until completely firm.
  1. *you can use butter if you don't eat vegan
  2. **I used full fat. You can use low fat, but the cheesecake will be less creamy.
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