A farewell to summer, one of my most favorite dessert recipes: blueberry cheesecake. A dessert which although it does not contain chocolate, is very high on the list of those I make over and over. Besides its beautiful appearance (isn’t it?) it is refreshing, light and not too sweet. I think if you try it once, you will love it!
Another positive element is that it contains blueberries, which I love very much. The cheesecake can be made with mixed berries as well and I believe it will be as nice. The recipe I found many years ago in a Polish blog, Mata Cukierenka. As I said above, I have made it many times, but the one I show you today is the light version of the original recipe. So, even those who do not want to consume a lot of calories may enjoy it. It is easy to prepare and it will not complicate you at all. The waiting is a little annoying because you can’t wait to try it!
Preparation time: 1 hour (plus 4-5 hours waiting time)
- 3.5 oz. digestive cookies (about 7 cookies)
- ½ cup (2 oz.) rolled oats
- 3 tablespoons (1.6 oz.) brown sugar
- 3.5 oz. butter, melted
- pinch of salt
- a few drops of vanilla extract
- 5 gelatin sheets
- ¼ cup water
- 14 oz. low-fat cream cheese (the one I used had 11% fat)
- 1 cup (250 ml) non-dairy cream
- 1 cup (6 oz.) stevia powder, in 1: 1 ratio with sugar
- 1 tablespoon lemon juice
- 5 oz. frozen blueberries (thawed and drained)
- 1 cup (250 ml) cold non-dairy cream
- 1 ½ tsp stevia powder in 1: 1 ratio with sugar
- 8 oz. approx. fresh blueberries, to decorate
- lemon zest strips, to decorate (optional)
- Preheat oven to 180 ° C / 350o F.
- Put the biscuits in a food processor and crush them into powder.
- In a bow, add all the crust ingredients and mix well. Press the mixture into a round 22 cm / 8.6 in. spring form pan and bake for 12-15 minutes. Remove from the oven and let cool completely in room temperature. Refrigerate while preparing the blueberry cream.
- Soak the gelatin in ¼ cup of water for about 10 minutes and then put on low heat. Stir until dissolved.
- Puree blueberries in a food processor.
- In a bowl or mixer, mix well the cream cheese, non- dairy cream, stevia and lemon juice. Add pureed blueberries and stir.
- Pour slowly the dissolved gelatin in the mixture, stirring gently until ingredients combine. Leave the mixture to stand for a few minutes to start thicken.
- Remove the pan from the refrigerator and pour in the cream, spreading it evenly. Put the pan back in the refrigerator for at least 4-5 hours. It is best, however, to leave overnight.
- Once the cheesecake is set, whip the cold non-dairy cream with stevia.
- Spread it evenly over the cheesecake and refrigerate until serving time. Before you unlock the spring form pan, run a knife around the cake to loosen from the pan.
- Decorate cheesecake with fresh blueberries and, if desired, lemon zest into small strips.
*Note: I’ve tried to make the blueberry cream with fresh fruit instead of frozen, but the result is not the same. The taste was not much different, but frozen fruit are juicier and provide better and more intense color to the cheesecake.
I hope you will enjoy it!!