Blueberry Cheesecake | NO-BAKE | Homemade cream cheese | Easy Recipe

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.

Drain the homemade cream cheese for at least 3 to 4 hours (short drain for creamy texture, longer drain for firmer texture).

Refrigerate the mixture for at least 2 to 3 hours.

Prepare the base by crushing the digestive biscuits and mixing them with melted butter, then press into a 9-inch round springform pan.

In a bowl, mix water and gelatine, then add to the cream cheese mixture.

Combine fresh milk, whipping cream, lemon juice, icing sugar, lemon zest, and the drained cream cheese, and mix until smooth.

Pour the mixture into the prepared crust and refrigerate for 8 to 12 hours (overnight for best texture).

Top with blueberry compote before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens