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Easy No Bake Blueberry Cheesecake with oatmeal crust
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=3PU7vqTqQJY
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. • 💚Get a FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) • https://howtocooksmarter.com/free-guide/ • 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] • https://howtocooksmarter.com/cookbook/ • WATCH NEXT: • • Healthy Oatmeal Carrot Cake • • Healthy Oatmeal Banana Bread • • Easy Healthy Lemon Bars (5 ingredients!) • • How to Make Healthy Snickers • 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) • 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!
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