No Bake Cheesecake with Blueberries

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No Bake Cheesecake with Blueberries
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Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein4.39 g(4 %)
Fat31.41 g(27 %)
Carbohydrates56.05 g(37 %)
Sugar added31.44 g(126 %)
Roughage1.18 g(4 %)
Vitamin A274.72 mg(34,340 %)
Vitamin D0.32 μg(2 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.07 mg(5 %)
Folate19.52 μg(7 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C6.68 mg(7 %)
Potassium135.26 mg(3 %)
Calcium65.85 mg(7 %)
Magnesium10.83 mg(4 %)
Iron0.69 mg(5 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids17.98 g
Cholesterol92.21 mg
Author of this recipe:
How healthy are the main ingredients?
sugar

Ingredients

for
6
Ingredients
1 ½ cups
cookie crumb (digestive)
¼ cup
7 tablespoons
superfine caster sugar
1 cup
2 tablespoons
½ cup
cream (48% fat)
2 cups
½ cup

Preparation steps

1.
Butter a 20 cm|8" springform tin. Stir together the biscuit crumbs, melted butter and 2 tablespoons sugar. Press into the base of the tin and chill.
2.
Beat the cream cheese with the remaining sugar and lemon juice.
3.
Whisk the cream until thick and stir into the cream cheese mixture. Spoon over the biscuit base.
4.
Cover with foil and freeze the cheesecake for 1 hour. Place in the refrigerator for 30 minutes before serving.
5.
Heat the bluberries, water and sugar in a pan over a medium heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the blueberries have softened, but are still whole. Set aside to cool completely.
6.
Slice the cheesecake and spoon the berries and juices over each slice.