Another favourite dessert that we made in a lighter version without compromising on the taste. We used a handful of quality ingredients and didn't add any sugar or flour. All cheesecake lovers will love this blueberry version.
Shop ingredients
Nutrition (1 serving)
- 193 kcal
- 9,6 g carbohydrates
- 13,1 g fats
- 8,9 g protein
Per 12 portions
Base:
- 150 g granola
- 15 g coconut oil
- 15 g zero topping
- 30 g water
Cheesecake layer:
- 3 eggs
- 100 g vanilla powdered sweetener
- 500 g light curd cheese
- 250 g mascarpone
- 150 g frozen blueberries
Instructions
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To make the base, blend some granola. Mix it with some water, zero topping and coconut oil. Press it into a round cake tin (18cm diameter), lined with baking paper. Bake it at 170 degrees for 10 minutes.
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Whisk three smaller eggs with the sweetener, quark and mascarpone until it is combined. Heat the frozen blueberries in the microwave and then sieve them through a sift until you end up with a thick juice. You should have about 100g of it. Add it to the cream and pour that over the baked base.
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Bake at 170 degrees for 60‑75 minutes. The middle should still move, but it will set once the cheesecake cools down. Enjoy!
