A creamy cheesecake without an oven - this No Bake Cheesecake combines the fruity freshness of blueberries with the delicate sweetness of white chocolate. The crispy-nutty floor, the airy cream filling and the berry swirring make it not only visually a highlight, but also a special pleasure. Perfect for warm days or if you want to go quickly.
Ingredients:
For the soil:
- 80 g paranese
- 60 g of oatmeal
- 100 g dates
- 30 g coconut oil
For the filling:
- 400 g melted chocolotta bianco
- 160 g of sour
- 600 g cream cheese
- 60 g powdered sugar
- some cinnamon
- 200 g blueberries
For the swirl:
- 150 g mashed blueberries
- 2 tablespoons Beering superfood mix
Preparation:
For the bottom of the cake, process all the necessary ingredients in a mixer for a uniform mass. Then distribute them in a cake mold (26 cm in diameter) and press on. For example, a glass can be used for this. It also makes sense to lay the cake shape on the floor with baking paper, so the cake can be implemented more easily later.
Chop the chocolate for the filling and melt in a water bath and let it cool down a little. Then stir in the sour cream. Stir the cream cheese with the powdered sugar and some cinnamon in a separate bowl. Then stir in the liquid chocolate mass quickly. Now top the prepared floor with blueberries and spread the cream on top. For the swirl, mix the pureed berries with the berry superfood mix. If the mass is very viscous, some water can optionally be added. Spread the superfood mass in blobs on the cake and pull any pattern with a spit. Cool the cake for at least 3 hours or overnight.
Our recipe teacher Katty wishes you a good appetite! 💚
