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No Bake Cheesecake with Blueberries

Name: No Bake Cheesecake with Blueberries
Total time: 1 h 25 min
Yield: 6
Cuisine: American, North America
Ingredients: 1.5 cups cookie crumb (digestive); 0.25 cup unsalted butter (melted); 7 tablespoons superfine caster sugar; 1 cup cream cheese; 2 tablespoons lemon juice; 0.5 cup cream (48% fat); 2 cups Blueberries; water; 0.5 cup sugar

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

510

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

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Preparation steps

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.

Beat the cream cheese with the remaining sugar and lemon juice.

Whisk the cream until thick and stir into the cream cheese mixture. Spoon over the biscuit base.

Cover with foil and freeze the cheesecake for 1 hour. Place in the refrigerator for 30 minutes before serving.

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.

Slice the cheesecake and spoon the berries and juices over each slice.