What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!
First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally.
And to be able to hold stuff in my hands. What?
Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂
Now to the no-bake blueberry cheesecake…
Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?
A light fluffy refreshing cheesecake that melts in your mouth.
All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!
I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.
Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?
I added it, because it gives the cheesecake a little freshness and sourness to the filling.
Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use.
As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.
Or the cheesecake filling for that matter. Or the no-baking part.
Ah, all of it 😀
Go on, treat yourself!
- 200 g cookies (any kind you like)
- 30 g /2 TBSP butter (or more, depends on the type of cookies)
- 50 g / 3 1/2 TBSP butter
- 100 g cream cheese
- 3 TBSP honey
- 50 g Greek style yoghurt (regular yoghurt is also fine)
- 1/4 tsp vanilla seeds
- zest of 1/4 lemon
- 100g / 1 cup fresh blueberries
- Crust: Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
- Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
- Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.
- Filling: With an electric whisk beat butter to create a light and fluffy texture.
- Add cream cheese and honey and whisk until well combine.
- Add yoghurt, vanilla seeds and lemon zest and whisk a little more.
- Assembly: Fill the crust with the filling and top with fresh blueberries.
- Store in the fridge. Serve at room temperature.
- You can easily replace blueberries with any other fruit.