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Before you jump to Blueberry No-bake Cheesecake recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.
We are very mindful that having healthy snacks can help us truly feel better within our bodies. We have a tendency to feel way less gross when we increase our consumption of nutritious foods and decrease our consumption of junk foods. A bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult if it is snack time. You can spend hours at the grocery store searching for the perfect snack foods to make you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
When searching for a convenient healthy snack, do not forget about yogurt. Eating natural yogurt in place of a wholesome larger lunch isn’t a good idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. It is a protein-rich supply of nutritious nutritional vitamins. Yogurt is often eaten to help maintain the digestive system since it is so easily digestible by most people. Quick hint: pick unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar consumption without lowering the taste of your snack.
You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to blueberry no-bake cheesecake recipe. To make blueberry no-bake cheesecake you only need 9 ingredients and 14 steps. Here is how you do it.
The ingredients needed to prepare Blueberry No-bake Cheesecake:
- Get Oreo cookies
- Provide Cream cheese
- Prepare Heavy cream
- Prepare Plain yogurt
- Take Granulated sugar
- Use Unsalted butter
- Prepare Powdered gelatin
- Take Lemon juice
- Use Blueberry jam
Instructions to make Blueberry No-bake Cheesecake:
- Put the gelatin in 50 ml of water, mix lightly and leave to soften.
- Take the cream filling out of the Oreo cookies, put into a sturdy plastic bag and crush using a pestle or rolling pin.
- Melt the butter in the microwave. Keep and eye on it and make sure not to over-cook it.
- Put the butter and crushed cookies in a bowl, and mix evenly.
- Line a mold with a removable bottom with the cookie mixture from Step 4. If you press it down firmly it will look nicer, and won't fall apart easily.
- Put mold from Step 5 in the refrigerator to harden the cookie crust. Put the room temperature cream cheese in a bowl, and mix with a rubber spatula or a whisk until soft.
- Add the granulated sugar, cream, yogurt and lemon juice. It's best to add it all in several batches while mixing, to ensure it is evenly combined.
- Divide the mixture into 2 portions, A and B. Put A in the refrigerator.
- Microwave the softened gelatin for a few seconds. It dissolves right away, so microwave while watching it carefully a little at a time. Do not let it boil!
- Add half the dissolved gelatin to B, and mix until evenly distributed.
- Pour B into the cookie crust lined mold that's been in the refrigerator. Drop the mold onto your counter top from a low height to eliminate any air pockets. Chill in the refrigerator for an hour.
- After an hour, mix the blueberry jam into A. Re-heat the remaining gelatin from Step 1 to dissolve it. Add this also and mix until evenly distributed.
- Pour the blueberry mixture into the mold, drop it carefully on your counter top to eliminate any air pockets, and chill until set. (I refrigerated it overnight.) To unmold the cheesecake easily, wrap a warm kitchen towel around the mold.
- Done.
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