Blueberry cheesecake – easy as pie!

Here’s the ultimate summer recipe: fat, luscious blueberries (mmmh!) on a no-bake crust and (light, light, light! almost no calories) layer of yummy cream cheese.

It’s quick, no-nonsense and even healthy – did you know that all red and blue fruits and vegetables have lots of anti-oxidants and are therefore anti-aging superfoods? No problem, just load on those berries and smile while your wrinkles just fade away.


for the crust:

1 packet of graham crackers / Bahlsen Vollkornkekse, crushed

3 – 4 tablespoons melted butter

Crush the crackers and mix with the melted butter. Press down firmly into a 10″/ 24 – 26 cm cake pan on top of baking paper.

for the cheese:

2 – 3 p.  cream cheese light

150 ml (1 glass) milk (or light cream)

1 – 2 tablespoons sugar or vanilla sugar

juice of 1 lemon

Whip the ingredients into a light, fluffy cream, add just enough milk to make the mixture smooth.

for the topping:

1 pint/ 500 g fresh blueberries (or canned and thickened)

1 pk. cake glaze, prepared according to directions (with orange juice to enhance flavor)

Distribute blueberries evenly and pour glaze carefully over them. Leave cake to chill for at least 1 hour.

Enjoy on a sunny terrace in a cool breeze!



Author: Djinn

"To those of us with real understanding, dancing is the only true art form" (Charles Schulz)

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