Blueberry Cheesecake/ No Bake Cheesecake Recipe/ Recipe:12

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

graham cracker crust

🥗Healthier: almond flour crust

💰Cheaper: store-bought pie crust

Almond flour is gluten-free and nutritious, while store-bought options save time.

Start by preparing the blueberries. Add 1 tablespoon of sugar to the blueberries and mix them.

In a bowl, crush the graham crackers to make crumbs.

Melt 1/2 cup of butter and mix it with the graham cracker crumbs to form the crust.

Press the mixture into the bottom of a pan to create the crust layer.

In a mixing bowl, add the cream cheese and beat it until smooth.

Add the condensed milk to the cream cheese and mix until well combined.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese and condensed milk mixture.

Dissolve the gelatin in warm water according to package instructions, then add it to the cream cheese mixture and mix well.

Pour the cream cheese mixture over the crust in the pan.

Top with the prepared blueberries, spreading them evenly over the cheesecake mixture.

Refrigerate the cheesecake for several hours or until set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens