Enjoy this weekend in the most beautiful way


Mini blueberry cheesecake

Mini blueberry cheese cake is a refreshing and light dessert that can be enjoyed by the whole family.

Cheesecake has long been one of our favorite desserts in the world, but also in ours. It’s easy to prepare, the variations of the theme are plentiful, and the bittersweet combination doesn’t leave anyone indifferent. That’s why a version of the cheesecake is also our choice for this weekend’s dessert.

Try it and … Vegan cheesecake with cherries

However, we have decided to “turn things around” a bit, so we offer you the mini-universities that the youngest gourmets will enjoy the most.

Mini blueberry cheesecake

Ingredients:

For the skin:

120 g walnuts or hazelnuts
75 g olo-flour
100 g wet dates

File:

300 g pre-soaked dill
180 ml coconut milk
96 ml plus 1 tablespoon agave syrup
30 ml lemon juice
1 tablespoon vanilla extract (optional)
450 g of fine neutral cheese

Also: 1 round blueberries

Try it and … Rafael’s raw cheesecake

Preparation:

  1. Put the ingredients of the crust in the blender and mix well.
  2. Pour the mixture into a muffin tin * and spread evenly. Leave in the fridge until the filling is ready.
  3. Pour the filling ingredients (except cheese) into the blender and mix.
  4. Pour the mixture into a bowl and add the cheese. Stir gently with the spatula until the ingredients are combined.
  5. Pour over the crust and return to the fridge for an hour.
  6. After that, add the blueberries to the filling.
  7. Serve cold.
  8. Nice!

* If you don’t have a muffin bowl, you can also make a cheesecake in cups or bowls.

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