Easy Cheesecake with Blueberries
Jump To :


second_bodycontent_area01

SERVINGS
12 PIECES

second_bodycontent_area01

ZEIT
20 MIN.

second_bodycontent_area01

RESTING TIME:
AT LEAST 4 H (BETTER OVERNIGHT)

 

INGREDIENTS

  • 100 g wholemeal butter cookies
  • 3 tbsp butter (melted)
  • Salt
  • 300 g cream cheese
  • 60 g confectioner’s sugar
  • 1 packet (8 g) whipped cream stabilizer
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 150 g plain yogurt
  • 40 g blueberries
  • ALSO

    • Butter for greasing
    • Baking parchment
    • 4 wholemeal butter cookies

Preparation

Grease a loaf pan with a removable bottom or a grease a baking dish with butter and line it with baking parchment.


Break the cookies in half, add to the Personal Blender jar and blend manually with the pulse function to a fine powder. Transfer to a bowl with butter and a pinch of salt and mix thoroughly. Then press the crust mixture into the loaf pan or baking dish.


Add cream cheese, confectioner’s sugar, whipped cream stabilizer, lemon juice, vanilla extract, and yogurt to the blender jar. Blend with the smoothie program.


Pour cream mixture over the crust. Tap the pan on the counter to even out the top of the cheesecake and release any air bubbles. Cover and refrigerate for at least 4 hrs.


Wash and drain the blueberries. Decorate the cheesecake with some blueberries and sprinkle with some wholemeal cookie crumbles.


Cut into bite-sized pieces, then serve and enjoy!




290 years
Breakfast Smoothie
290 years
Vegan lentil pumpkin curry
290 years
Pasta Gratin Bolognese
290 years
Chocolate Cookies
YOUR CART 0 Items
Subtotal C$ 0.00
Shipping FREE
Sales tax not calculated
Total C$ 0.00
MasterCard Visa American Express Union Pay Paypal Klarna Pay Over Time
You can enter your discount code in the next step.
View Cart Checkout Total: C$ 0.00

Loading please wait.

Added to cart View cart checkout