How To Make Blueberry Cheesecake | Homemade No-Bake 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.

Add 200g of biscuits to a bowl.

Melt 150g of butter and mix with the biscuits.

Press the biscuit mixture into a pastry ring and refrigerate.

In a small bowl, combine 100ml of water with 10g of gelatin and let it bloom.

In another bowl, whip 250g of liquid cream until soft peaks form.

In a separate bowl, mix 350g of mascarpone with lemon zest, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and 70g of powdered sugar until smooth.

Fold the whipped cream into the mascarpone mixture gently.

Add the bloomed gelatin to the mascarpone mixture and mix well.

Pour the mascarpone mixture over the chilled biscuit base and refrigerate.

In a saucepan, combine 200g of fresh blueberries with 2 tablespoons of granulated sugar and 100g of water, and heat over low heat to soften the blueberries.

Mash the blueberries to release their juices.

Add 15g of gelatin to the blueberry mixture and blend until smooth.

Pour the blueberry mixture over the mascarpone layer and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens