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Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

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Andraž Gavez
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No-bake Blueberry cheesecake
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  • Home /
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  • No-bake Blueberry cheesecake

No-bake Blueberry cheesecake

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  • (1)
  • Preparation time: 30 min
  • Difficulty:
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  • Number of ingredients: 9
no-bake blueberry cheesecake

Cheesecake is the perfect combination of sour and sweet flavours, yet rich textures. It is most often made in the summer, as it tastes refreshing. That's why we've prepared a recipe where you won't need to use a hot oven.


You can use the code RECIPE to get a 10% discount when ordering BAM products.


To make it even easier, we've prepared a cheesecake mix that tastes so deliciously refreshing, it hardly needs any additional ingredients.


BAM Tip: You can serve the cheesecake with any topping you like, warm or cold. We used a blueberry cold topping. You can also use hazelnut or pistachio spread!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients for the cookie crust:

  • 200g cookies of your choice
  • 100g butter

cream:

  • 200 g BAM cheesecake mix
  • 500 ml water
  • 500 ml unsweetened whipping cream

ingredients for the topping:

  • 350 g blueberries
  • 1 tablespoon of starch
  • 40 ml water
  • 2 tablespoons sugar
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Instructions:

preparation process:

1
Heat the butter in a small saucepan. Allow the butter to cool slightly, and in the meantime crush the biscuits into as small pieces as possible. You can use a stick blender, crush them with your hands or buy a mixture of crushed biscuits. Add the cooled butter to the biscuits and mix well.
2
Line a cake tin with baking paper and cover with the biscuit and butter mixture. Press the mixture well to give it a firm texture and a flat layer.
3
Combine the BAM cheesecake mix (200 g) with 500 ml of water. In a separate bowl, whisk the unsweetened cream (500 ml) well and gradually add it to the cheesecake and water mixture.
4
Spread the cream evenly over the biscuit base already in the baking tray. Refrigerate for one hour.
5
Put the blueberries in a small saucepan. In a separate pot, mix together the water, edible starch and sugar. Pour the mixture into the saucepan with the blueberries. Bring the blueberries to the boil, stirring constantly, then set aside and allow the topping to cool.
6
Take the cheesecake out of the fridge and pour the cooled topping over it. Place the whole cheesecake in the fridge for at least another hour. If desired, the cheesecake can be garnished with whipped cream and blueberries.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-1,68 €
Total:
16,80 €15,12 €
-10%

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  • Intro
  • Ingredients
  • 1 ingredients for the cookie crust
  • 2 cream
  • 3 ingredients for the topping
  • Instructions
  • 1 preparation process
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No-bake Blueberry cheesecake

Preparation time: 30 min
Difficulty: 2
Number of ingredients: 9

Ingredients:

ingredients for the cookie crust
  • 200g cookies of your choice
  • 100g butter
cream
  • 200 g BAM cheesecake mix
  • 500 ml water
  • 500 ml unsweetened whipping cream
ingredients for the topping
  • 350 g blueberries
  • 1 tablespoon of starch
  • 40 ml water
  • 2 tablespoons sugar

Instructions:

preparation process
1 Heat the butter in a small saucepan. Allow the butter to cool slightly, and in the meantime crush the biscuits into as small pieces as possible. You can use a stick blender, crush them with your hands or buy a mixture of crushed biscuits. Add the cooled butter to the biscuits and mix well.
2 Line a cake tin with baking paper and cover with the biscuit and butter mixture. Press the mixture well to give it a firm texture and a flat layer.
3 Combine the BAM cheesecake mix (200 g) with 500 ml of water. In a separate bowl, whisk the unsweetened cream (500 ml) well and gradually add it to the cheesecake and water mixture.
4 Spread the cream evenly over the biscuit base already in the baking tray. Refrigerate for one hour.
5 Put the blueberries in a small saucepan. In a separate pot, mix together the water, edible starch and sugar. Pour the mixture into the saucepan with the blueberries. Bring the blueberries to the boil, stirring constantly, then set aside and allow the topping to cool.
6 Take the cheesecake out of the fridge and pour the cooled topping over it. Place the whole cheesecake in the fridge for at least another hour. If desired, the cheesecake can be garnished with whipped cream and blueberries.
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