AuthorAnnabelleCategory, , , , DifficultyIntermediate
Rating
Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients

Cheesecake Base
 2 tbsp peanut butter
 2 tbsp crunchy peanut butter
 20 g gluten free oatmeal
 100 g coconut flour
Filling
 1 egg
 200 g cottage cheese
 100 g cream cheese
 1 tbsp lemon juice
 1 the zest of 1 lemon
 1 tbsp Stevia
 ½ cup custard powder
 100 g blueberries

Directions

What are we cooking today?
1

Although this cheesecake uses light ingredients, it is still incredibly rich and they taste delicious.

Getting started
2

Preheat the oven to 160ºC.

Base:
3

Mix all ingredients and place in a greased cake tin.

4

Press the dough well and pull up the edges.

Filling:
5

Mix all ingredients (except the blueberries) to a smooth cream and pour onto the base in the tin.

6

Finally, add the blueberries to the cream.

7

Bake for 45 - 60 minutes, until firm.

8

Refrigerate overnight.

Annabelle's tip
9

Serve alone or with whipped cream.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 196
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 3.8g19%
Cholesterol 29.3mg10%
Sodium 220mg10%
Potassium 118mg4%
Total Carbohydrate 19.7g7%
Dietary Fiber 6.4g26%
Sugars 3g
Protein 8.95g18%

Calcium 17%
Iron 54%
Vitamin D 77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Cheesecake Base
 2 tbsp peanut butter
 2 tbsp crunchy peanut butter
 20 g gluten free oatmeal
 100 g coconut flour
Filling
 1 egg
 200 g cottage cheese
 100 g cream cheese
 1 tbsp lemon juice
 1 the zest of 1 lemon
 1 tbsp Stevia
 ½ cup custard powder
 100 g blueberries

Directions

What are we cooking today?
1

Although this cheesecake uses light ingredients, it is still incredibly rich and they taste delicious.

Getting started
2

Preheat the oven to 160ºC.

Base:
3

Mix all ingredients and place in a greased cake tin.

4

Press the dough well and pull up the edges.

Filling:
5

Mix all ingredients (except the blueberries) to a smooth cream and pour onto the base in the tin.

6

Finally, add the blueberries to the cream.

7

Bake for 45 - 60 minutes, until firm.

8

Refrigerate overnight.

Annabelle's tip
9

Serve alone or with whipped cream.

Healthy Blueberry Cheesecake

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