Quick blueberry cheesecake

Name: Quick blueberry cheesecake
Total time: 20 min
Yield: 4
Ingredients: roasted hazelnuts - 50 g; gingerbread cookies - 8 pcs.; zest of 1 lemon; cottage cheese fruit cream - 4 tbsp. l.; blueberries (can be s / m) - 150 g; ricotta light - 250 g; vanilla extract - 1 tsp; powdered sugar - 1 tbsp. l.; dark chocolate for decoration; butter - 50 g

Cookinero 15 January 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

Grind nuts and cookies in a blender.

Step 2

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

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

Decorate with chocolate chips. Enjoy your meal!

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

Can I use a different type of cheese instead of ricotta?

Yes, you can substitute ricotta with cream cheese, mascarpone, or Greek yogurt for a different texture and flavor.

How long can I store the blueberry cheesecake in the fridge?

The cheesecake can be stored in the refrigerator for up to 3 days in an airtight container.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.

What can I use instead of blueberries?

You can substitute blueberries with strawberries, raspberries, or blackberries for a different fruity twist.

Can I freeze this cheesecake?

Yes, you can freeze it for up to 1 month. Thaw in the refrigerator before serving.

How can I make this dessert lower in sugar?

Use sugar-free cookies and reduce or omit added sugars in the filling. Opt for natural sweeteners like stevia if needed.

What’s the best way to serve this cheesecake?

Serve chilled with a drizzle of honey or a dollop of whipped cream for extra indulgence.

Can I make this recipe vegan?

Yes! Use vegan cookies, coconut oil instead of butter, and a dairy-free ricotta substitute like cashew cream.

How can I prevent the crust from getting soggy?

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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