No Bake Cheesecake with Blueberries
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 510 kcal | (24 %) | ||
| Protein | 4.39 g | (4 %) | ||
| Fat | 31.41 g | (27 %) | ||
| Carbohydrates | 56.05 g | (37 %) | ||
| Sugar added | 31.44 g | (126 %) | ||
| Roughage | 1.18 g | (4 %) |
more nutritional values
| Vitamin A | 274.72 mg | (34,340 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.78 mg | (15 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 19.52 μg | (7 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 6.68 mg | (7 %) | ||
| Potassium | 135.26 mg | (3 %) | ||
| Calcium | 65.85 mg | (7 %) | ||
| Magnesium | 10.83 mg | (4 %) | ||
| Iron | 0.69 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 17.98 g | |||
| Cholesterol | 92.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ cups cookie crumb (digestive)
- ¼ cup unsalted butter (melted)
- 7 tablespoons superfine caster sugar
- 1 cup cream cheese
- 2 tablespoons lemon juice
- ½ cup cream (48% fat)
- 2 cups Blueberries
- water
- ½ cup sugar
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.
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