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Ingredients
- 10 Graham crackers or digestive biscuits (approx 2.5 oz./70g)
- 4 tbsp. butter, room temperature
- 8 oz. (230g) cream cheese, e.g. Philadelphia or similar
- ½ cup (75g) Greek yogurt
- 4 tbsp. honey
- 1 egg white
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1 cup (190g) fresh blueberries
- lemon zest, to serve
Prep Time:
30
Minutes
Directions
Cook Time:
35
Minutes
- Preheat the oven to 350°F (180°C) and line a 8×8 inch baking tin (20x20cm) with baking paper.
- Place the crackers or biscuits into a food processor along with the butter and blitz until a crumble forms. Transfer the crumb into the baking tin and press it into the bottom. Bake it for 7 minutes, then remove from the oven.
- In a clean food processor, blend together the cream cheese, Greek yogurt, and honey. Add the egg white, vanilla extract and lemon juice, blend until smooth and creamy. Finally, add the fresh blueberries into the cheese mixture in the food processor and blend until pureed.
- Transfer the mixture into the pan and spread evenly over the biscuit base. Return to the oven and bake for 25-30 minutes. Once cooked, remove from the oven and allow to cool completely on a wire rack.
- Once cooled, place the cheesecake into the refrigerator and chill for 2 hours or overnight before serving. Serve with lemon zest.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
