The light blueberry cheesecake is a fresh and tasty dessert, a delicious base with the flavor of cookies and butter with a creamy filling of yogurt and cheese accompanied by a fragrant blueberry cream.
It is a very inviting dessert that is especially enjoyed on warmer days, excellent as a dessert at the end of a meal, for a snack, and for special occasions.
If you don’t like blueberries, you can substitute them with other types of fruits such as strawberries, raspberries, blackberries, peaches, etc.
This cheesecake does not require baking and is quite quick to prepare apart from the long cooling time in the fridge, and especially very light compared to the classic recipe because it contains little cheese and a lot of fat-free yogurt.
It is a beautiful dessert to see and excellent to taste, if you like the recipe, just get to work… follow me through the steps!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Hours
- Portions: 4-6 people
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Light Blueberry Cheesecake
- 1 1/4 cups Dry cookies
- 5 tbsp Butter
- 3.5 oz Cream cheese
- 1 1/4 cups Plain yogurt
- 3 sheets Gelatin
- 4 tbsp Sugar
- 5.3 oz Blueberries
- to taste Blueberries
- 1 sprig Mint
- to taste Powdered sugar
Tools
- 1 Mixer
- 1 Bowl
- 1 Mold
Tips and Variations
For the preparation of the cheesecake, you can also use mascarpone or cream, or just ricotta or just cheese.
If you need more servings, you can use a larger mold and double the ingredients.
The no-bake blueberry cheesecake can be stored in the fridge for up to 3 days.
For more recipes on other cheesecakes click here.
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NOTE
FAQ (Questions and Answers)
What can I replace blueberries with?
You can use strawberries, raspberries, or any other fruit of your choice.
