No-Bake Blueberry Cheesecake with Sugar-Free White Chocolate
The almond base provides fats and fiber, while the blueberry filling with cream and cream cheese adds protein and calcium. Gelatin helps the dessert hold its shape, and white chocolate finishes the berry flavor.
Mix almond flour (250 g), erythritol (33,3 g), and vanilla (2 g). Toast the mixture, add melted butter (100 g), press into an 18 cm pan, and chill.
Blend blueberries (300 g). Add 35% cream (250 g), cream cheese (290 g), and erythritol (66,7 g), then whip until smooth.
Cover gelatin (20 g) with cold water (80 g) and leave it to bloom for 10 minutes. Warm until dissolved without boiling, add to the blueberry mixture, pour over the base, and chill for 2 hours.
Melt sugar-free white chocolate (80 g) with 35% cream (30 g), spread on top, and chill overnight.
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