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!