Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
___________________________________________
Cookie Dough Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Cookie Dough Cheesecake!
Hey guys, Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This cookie dough has a tasty cookie dough base and delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #cake #recipe #cheesecake
No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #cake #recipe #cheesecake
How to bake the perfect cheesecake crust
** UPDATE
The cheesecake filling recipe is now out!!
Who doesn't love cheesecake and to me one of the best things about cheesecake is the crust so I decided to devote an entire video on how to get a super tall crust which will make your cheesecake picture perfect
What I use in this video: (paid links)
food processor -
6inch springform from:
cake stand:
Crust
Enough for a 6-7-inch in diameter spring form pan (and 3 inch tall)
Ingredients
190g Digestive biscuits/graham crackers
1/2 cup (114g) unsalted butter (you can use 100g and that works too)
A pinch of salt
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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