Blueberries Cheesecake
Servings Prep Time
6small cheesecakes 20minutes
Cook Time
12hours in the freezer
Servings Prep Time
6small cheesecakes 20minutes
Cook Time
12hours in the freezer
Ingredients
Base
Filling
Instructions
  1. Mix all the ingredients for the base. To obtain a smooth mixture, you may need to add 1 to 2 tbsp of water, depending on the moisture content of your dates.
  2. Line 6 muffin moulds with baking paper and place the mixture at the bottom of each of them.
  3. Mix the filling ingredients until they are smooth and creamy.
  4. Add the filling on top of the base in each of the 6 moulds.
  5. Scatter frozen blueberries on the filling mixture.
  6. Put it in the freezer overnight (it can be consumed within a week).
  7. Remove from the freezer 5 minutes before serving it. In the meantime, heat 30g of frozen blueberries with 50ml of water in a small saucepan to make a quick sauce that you can pour over your cheesecakes at the time of eating it.
Recipe Notes

Note on gluten:

Pure oat flakes are generally considered to be safe for people who are allergic and have an intolerance to oatmeal. However, oats are often contaminated with other types of cereals during harvesting, transport or packing. Therefore, people with allergies in particular should make sure to use products that are certified gluten-free.

 

A recipe that is 100% delicious and should be eaten with moderation (the nutritionist is back).

This article is brought to you by Petit Criquet Healthy, your qualified nutritionist in Lausanne. You can find me on her website www.petitcriquethealthy.com