Sugar Free No Bake Blueberry-Apple Cheesecake

sugar free no bake blueberry apple cheesecake

The idea for these mini no-bake cheesecakes simply came from the need of a tasty little treat for our Friday afternoon coffee. It was the 7th day of the ongoing sugar free August, which is by the way going great!

Summer is naturally sweet time. Back in Finland I’d be picking blueberries, forest strawberries and raspberries in the nature and going to the outdoor markets to get the world’s best Finnish strawberries and sweet peas.

 In Israel I eat my frozen berries around the year but August is the hottest month of the year and fruits such as grapes, peaches, apples, and pears are the tastiest. 

These super easy mini no-bake cheesecakes have something from both my favourites, sweet and slightly tart blueberry and crispy citric green apple with a hint of cinnamon on top. The generous crust of delightful buttery digestive biscuit crumbs is made from my latest find in the IKEA food section,Göteborgs Kex Digestive without sugar.

sugar free no bake blueberry apple cheesecake

Sugar Free No Bake Blueberry Apple Cheesecake
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Servings Prep Time
4mini cakes 20minutes
Servings Prep Time
4mini cakes 20minutes
Sugar Free No Bake Blueberry Apple Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4mini cakes 20minutes
Servings Prep Time
4mini cakes 20minutes
Ingredients
  • 130 grams Philadelphia cream cheese softened
  • 2 teaspoons honey
  • 3 sugar free digestive biscuits
  • 2 tablespoons unsalted butter melted
  • 30 mililiters blueberries
  • 2 tablespoons water
  • 2 teaspoons granulated stevia or honey
  • 1/3 apple peeled and cut into small cubes
  • 1 teaspoon lemon juice
  • 1/3 teaspoon ground cinnamon
Servings: mini cakes
Units:
Instructions
  1. Place blueberries, water and stevia in a small saucepan and bring to boil over medium heat, while constantly stirring allow to boil for a minute.
  2. Push boiled berries through a sieve and preserve the concentrate.
  3. Crush the digestive biscuits into fine crumbs and mix in melted butter.
  4. Divide into 4 cupcake cases and press the crust onto the bottom.
  5. Cut apple into small cubes and brush with lemon juice to avoid browning. Set aside.
  6. Place cream cheese, honey and blueberry concentrate into a mixing bow and beat until incorporated and smooth.
  7. Place in a piping bag and pipe or spoon and spread the cream cheese over the pressed crust and cover with apple cubes.
  8. Sprinkle ground cinnamon over the apple cubes.
  9. Remove from cupcake cases before serving.

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