Healthy Cheesecake

Millet Cheesecake

Yield: 3 quarts

This works wonderful as a main dish for breakfast or supper, or a light dessert–it's amazing!

Course Dessert
Cuisine American
Keyword millet cheesecake
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 182 kcal

Ingredients

SPRINKLE on bottom of 3 qt baking dish

  • 1 cup shredded coconut OR granola

MIX in measuring cup and pour into blender

  • 1 cup apple juice concentrate OR pineapple juice concentrate
  • 3/4 cup boiling water

ADD to blender

  • 2/3 cup cashews OR blanched almonds
  • 1/2 cup dried pineapple OR 1 Tbsp organic sugar
  • 2 Tbsp lemon
  • 1 tsp pure vanilla
  • 1/8 tsp lemon oil (essential oil works well)
  • 1/4 tsp salt
  • 4 cups cooked millet FRESHLY cooked and still hot!

DRIBBLE, if necessary, for blending

  • 1/4 cup boiling water

Instructions

  1. SPRINKLE shredded coconut OR granola in bottom of 9×13 (3 quart) baking dish. Set aside.

  2. MIX apple juice concentrate and boiling water in measuring cup to make apple juice. Pour into blender.

  3. ADD remaining ingredients to blender.

  4. BLEND until very smooth. DRIBBLE water, if needed to help it blend. USE a high powered blender for best results, OR blend half a recipe at a time to get very smooth.

  5. SLOWLY POUR blender mixture across the bottom of casserole dish. It will be runny–don't worry!

  6. COOL in refrigerator for 30-60 minutes until somewhat set.

  7. MAKE favorite fruit topping or pie filling—- blueberry, strawberry, rhubarb, blackberry, peach. etc. (See recipes in Fruit section of this website)

  8. CAREFULLY cover "Cheesecake" with fruit.

  9. CHILL until set up (at least 6-8 hours, but best overnight).

  10. SERVE cold. ENJOY!

Recipe Notes

NOTE: This is a large recipe that only works in a large, high-powered blender like a Vitamix or others like it. If you have a small blender, you will want to blend half the recipe at a time. You want it perfectly smooth and creamy–the mixture should be runny, and feel smooth when rubbed between your fingers. It’s amazing how much it sets up!

I like to use crockpot millet (cooked overnight 1 cup millet 4 cups water, 1 tsp salt). But sometimes I like to use corn grits, instead! If using corn grits, you will need to increase the apple juice, because corn sets up much thicker than millet.

VARIATION:
Can arrange sliced fresh fruit (OR frozen OR canned fruit) before each layer of pudding, instead of making a thickened fruit layer for the top. It’s a fun way to make fruit enjoyable!

Nutrition Facts
Millet Cheesecake
Amount Per Serving (1 cup)
Calories 182 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 54mg2%
Potassium 145mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 10mg12%
Calcium 8mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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