January 19, 2015


Giving Back › Live Well › Our Mission › Recipes ›

Malnutrition is the #1 cause of childhood mortality, killing one child every 6 seconds.

When you enjoy a KUTOA product, you are not only investing in your own health,

you are investing in the health of children around the world - 

empowering them to go to school and contribute to their community

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Cooking with KUTOA: Blueberry Almond Crusted Cheese Cake!

Cook Time: 30-45 min.

Servings: 8

Children Feed as a Result: 6

             As part of our blog, KUTOA has begun experimenting with KUTOA Bars in recipes! We offer gluten free, vegan, non-GMO verified health bars, which are also free of soy, dairy and added sugar. More exciting than that, however, is KUTOA's mission-based business model, providing a meal to an undernourished child for every bar sold. In fact, as a result of cooking this Cheese Cake, 6 undernourished children received meals!!! For these reasons, KUTOA can be a unique cooking ingredient - an ingredient not only beneficial to your health, but to the health of children around the world too!!!

            For our first recipe installment, KUTOA has baked up a Cheese Cake using our own Blueberry Almond KUTOA Bars. We were inspired to use them in forming, more specifically, the crust of our Cheese Cake, leading to the creation of what we like to call our, “Blueberry Almond Crusted Cheese Cake”. What's great about this idea is that it is very versatile. The recipe can be altered to your own dietary tastes and restrictions, and the crust can be made from ANY KUTOA Bar!! Deciding to play with the flavor of Blueberry and Lemon, we chose our Blueberry Almond KUTOA Bars to do the trick!

Needed Ingredients:
  • 5-6 Blueberry Almond KUTOA Bars (depending on desired thickness of crust)
  • 2 (8.oz) Packages of Fat-Free Cream Cheese
  • 2/3 Cup of sugar and 3 tablespoons of sugar (divided)
  • 1 Teaspoon vanilla extract & 1/2 Teaspoons vanilla extract (divided)
  • 3 Eggs (or ¾ cup of egg substitute)
  • 1 Cup (8.oz) Fat-Free Sour Cream
    (Any topping will work, we chose whipped cream with a lemon glaze)
    • ½ Cup of Confectioners Sugar
    • 2 teaspoons lemon juice
    • 2 tablespoons water
    • Dessert Filling of choice (in our case low-fat whipped cream



    Step 1:

    Blend 5-6 Blueberry Almond KUTOA Bars in a food processor, or something equivalent. Then, coat the bottom of a greased 9-in pie plate with the blended KUTOA Bars, making sure to give them a firm press into the plate.

    Step 2:

    In a bowl, beat the cream cheese, 2/3 cup of sugar and 1/2 teaspoon of vanilla until fluffy (about 3 min). Gradually add the eggs (or egg substitute); beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 25-30 minutes or until puffy and light brown around the edges. Then, let it cool on a wire rack for 10 minutes.

    Step 3:

    Meanwhile, combine the sour cream and remaining sugar and vanilla together, and spread it over the cheesecake. Bake for 10 minutes longer, and then let it cool completely on a wire rack or in a refrigerator.

    Step 4:

    As your cake cools, in a small bowl combine the confectioners sugar, lemon juice and water, until it makes a smooth glaze. In order to make the glaze thicker (to preference), simply let it stand in a microwave for about 1 min, and continue to stir until cooled. 




      Jesse Troublefield
      Jesse Troublefield


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