Quick blueberry cheesecake

Cookinero 15 Jan 2023

The preparation of this dessert takes no more than 20 minutes, but the result is very impressive.

How to cook Quick blueberry cheesecake

Step 1

Quick blueberry cheesecake

Grind nuts and cookies in a blender.

Step 2

Quick blueberry cheesecake

Melt the butter in a saucepan, remove from heat and pour in the mass from the blender. Mix and put on the bottom of the molds (or glasses), tamp.

Step 3

Quick blueberry cheesecake

In ricotta add zest, vanilla, powder, mix. Put the cream and part of the berries into the molds, then lay out the ricotta and the remaining berries.

Step 4

Quick blueberry cheesecake

Decorate with chocolate chips. Enjoy your meal!

Quick blueberry cheesecake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute ricotta with cream cheese, mascarpone, or Greek yogurt for a different texture and flavor.
The cheesecake can be stored in the refrigerator for up to 3 days in an airtight container.
Absolutely! Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.
You can substitute blueberries with strawberries, raspberries, or blackberries for a different fruity twist.
Yes, you can freeze it for up to 1 month. Thaw in the refrigerator before serving.
Use sugar-free cookies and reduce or omit added sugars in the filling. Opt for natural sweeteners like stevia if needed.
Serve chilled with a drizzle of honey or a dollop of whipped cream for extra indulgence.
Yes! Use vegan cookies, coconut oil instead of butter, and a dairy-free ricotta substitute like cashew cream.
Press the crust firmly into the molds and chill it for 10-15 minutes before adding the filling to help it set.

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