Blueberry Cheesecake

I’ve made plenty of blueberry cheesecakes in the past and this is just my own version, basically the same as the filling for my Strawberry Cheesecake or Marble Jelly Cheesecake, except of course with blueberries.

Although I always prefer a baked cheesecake, when it comes to a no bake, blueberry is one of my favourites! And you can use this same recipe with pretty much any berries you like, to adapt it and make different versions.

 

Blueberry Cheesecake – Serves 12

 

1 ½ cups almond meal

4 tbsp sweetener

50g butter, melted

2x 250g blocks cream cheese, softened

1 cup thickened cream (heavy whipping cream)

¼ cup boiling water

3 tsp gelatine

½ cup frozen thawed blueberries, blitzed

Optional whipped cream and fresh blueberries to decorate

 

Grease and line a pie dish. Combine almond meal and 1 tablespoon sweetener in a bowl. Add butter, mix and then knead through with your fingers. Press into the lined pie dish to create the base. Put in the fridge to chill.

Mix cream cheese and remaining sweetener with a stick mixer or similar until smooth. Add cream, mix until smooth and combined. Combine boiling water and gelatine, whisk with a fork to combine. If there are still undissolved bits, microwave for 30 seconds and whisk again until dissolved.

Add gelatine to cheesecake mix, blend again. Add blueberries, blend again until smooth. Pour cheesecake mixture over base. Chill overnight until firm and set.

To decorate, pipe whipped cream around the outside of the cheesecake and top with fresh blueberries.

 

Nutritional Info:

Cals – 330.4

Fat – 31.8g

Protein – 7.2g

Total Carbs – 5.7g

Fibre – 1.8g

Sugars – 2.8g

Net Carbs – 3.9g

 

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