No-bake mini blueberry cheesecakes

No-bake mini blueberry cheesecakes

Based on 3 ratings
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Community member

"As a vegetarian, I do not eat gelatin, which unfortunately is a must-have ingredient in most no-bake cheesecakes. So I played around a little and finally came up with the alternative recipe. The outcome was so great that I had to share it with you!"

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
780
min.
Resting

Ingredients

Servings2
166⅔ g
blueberries
83⅓ g
mascarpone cheese
166⅔ g
quark
60 g
oatmeal cookies
26⅔ g
butter
50 g
confectioner’s sugar
packets
vanilla sugar
lemon
50 ml
water
1 packets
vegetarian gelling agent
66⅔ ml
heavy cream (divided)
MetricImperial

Utensils

dessert rings, bowl, rubber spatula, 3 bowls, whisk, blender, measuring cup, pot, citrus press, 3 small bowls, hand mixer with beaters

How-To Videos

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-crumble-cookies-neatly

How to crumble cookies neatly

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal715
Protein18 g
Fat46 g
Carb54 g
  • Step 1/4

    Crumble the oatmeal cookies and mix with melted butter until the mixture becomes easily malleable. Add some milk if necessary. Distribute the cookie base evenly among the dessert rings and press down firmly. Transfer them to the fridge to set.
    • 60 g oatmeal cookies
    • 26⅔ g butter
    • dessert rings
    • bowl
    • rubber spatula

    Crumble the oatmeal cookies and mix with melted butter until the mixture becomes easily malleable. Add some milk if necessary. Distribute the cookie base evenly among the dessert rings and press down firmly. Transfer them to the fridge to set.

  • Step 2/4

    Whip quark in a bowl. Add blueberries to a blender and put some aside for garnish. Purée until smooth. Add mascarpone cheese, confectioner’s sugar, and vanilla sugar to the bowl and stir until creamy. Divide the mixture into three portions with the ratio 3:2:1. Add the largest portion to a bowl and set aside. Mix the smallest portion with two thirds of pureed blueberries and the middle-sized portion with one third of the pureed blueberries to create a lighter violet-colored mixture.
    • 166⅔ g quark
    • 166⅔ g blueberries
    • 83⅓ g mascarpone cheese
    • 50 g confectioner’s sugar
    • packets vanilla sugar
    • 3 bowls
    • whisk
    • blender

    Whip quark in a bowl. Add blueberries to a blender and put some aside for garnish. Purée until smooth. Add mascarpone cheese, confectioner’s sugar, and vanilla sugar to the bowl and stir until creamy. Divide the mixture into three portions with the ratio 3:2:1. Add the largest portion to a bowl and set aside. Mix the smallest portion with two thirds of pureed blueberries and the middle-sized portion with one third of the pureed blueberries to create a lighter violet-colored mixture.

  • Step 3/4

    Whip heavy cream in a bowl. Squeeze the lemon into a measuring cup and add the water. Pour one third of the lemon mixture into a pot. Stir in one of the vegetarian gelling agents and, according to package instructions, bring to a boil while stirring. Stir quickly into the darkest mixture, fold in one third of the whipped cream, stir well, and evenly spread the mixture among the 6 dessert rings. Transfer to the fridge for approx. 30 min.
    • lemon
    • 50 ml water
    • 1 tbsp heavy cream
    • 1 packets vegetarian gelling agent
    • measuring cup
    • pot
    • bowl
    • citrus press
    • 3 small bowls
    • hand mixer with beaters

    Whip heavy cream in a bowl. Squeeze the lemon into a measuring cup and add the water. Pour one third of the lemon mixture into a pot. Stir in one of the vegetarian gelling agents and, according to package instructions, bring to a boil while stirring. Stir quickly into the darkest mixture, fold in one third of the whipped cream, stir well, and evenly spread the mixture among the 6 dessert rings. Transfer to the fridge for approx. 30 min.

  • Step 4/4

    Repeat this process for the remaining light violet-colored mixture and the white mixture. Allow each layer to cool well, and transfer the cheesecakes to the fridge overnight. To serve, gently remove the dessert rings and decorate with fresh blueberries. Enjoy!

    Repeat this process for the remaining light violet-colored mixture and the white mixture. Allow each layer to cool well, and transfer the cheesecakes to the fridge overnight. To serve, gently remove the dessert rings and decorate with fresh blueberries. Enjoy!

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