Put blueberries with sugar, lemon juice in a pot and simmer at low temperature for 5 minutes. Finally, finely puree with an immersion blender and let stand.
Whip the cream until stiff and leave it in the fridge.
Finely chop the chocolate, melt it over a double boiler, and set aside.
Melt the butter and let it stand to cool down a bit.
Finely crush the cookies and mix with the butter.
Blueberry Cheesecake (No-Bake)
Narindra
63 Recipes
None
Easy
3 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
3 hrs 40 min
Preparation
3 hrs 40 min
Cooking
None
64 Views
1 year ago
Translated
The author has not written a description for this recipe.
None
Easy
3 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
3 hrs 40 min
Preparation
3 hrs 40 min
Cooking
None
Allergens
Vegetarian
Pescatarian
Halal
- Cream
200 grams
- Sour Cream (High Fat Percentage)
200 grams
- Sugar
80 grams
- White Chocolate
150 grams
- Biscuit
150 grams
- Cream Cheese
175 grams
- Butter
100 grams
- Frozen Blueberry
200 grams
- Lemon Juice
1 tablespoon
- Vanilla Extract
1 teaspoon
- Salt
1 pinch
First, press the base flat into a cake pan.
Mix the cream cheese with sour cream, melted chocolate, vanilla extract, and a pinch of salt.
Add the pureed blueberry and mix again.
Gently fold in the whipped cream.
Pour the mixture onto the cookie base and smooth it out.
Leave the cake in the fridge for at least 3 hours.
Garnish with a few blueberries and enjoy.
Enjoy your meal!!!
Narindra
63 Recipes
None
Easy
3 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
3 hrs 40 min
Preparation
3 hrs 40 min
Cooking
None
Allergens
Vegetarian
Pescatarian
Halal
- Cream
200 grams
- Sour Cream (High Fat Percentage)
200 grams
- Sugar
80 grams
- White Chocolate
150 grams
- Biscuit
150 grams
- Cream Cheese
175 grams
- Butter
100 grams
- Frozen Blueberry
200 grams
- Lemon Juice
1 tablespoon
- Vanilla Extract
1 teaspoon
- Salt
1 pinch
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