PREP: 3H
COOK: 2H
SERVINGS: 1
AUTHOR: Matilde Vicenzi
Dear friends, I love cheesecakes! I love all types (baked, no-bake, single-serving, and so on and so forth), but in summer I prefer the easiest and fastest one: the one in pots with a delicious mousse of
Greek yoghurt and spreadable cheese, my crumbled Amaretti d’Italia macaroons and plenty of fresh blueberries (did you
know that they are super rich in antioxidants?). Perfect to enjoy with friends.
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120g Amaretti d’Italia macaroons
250g plain Greek yoghurt
200g creamy spreadable cheese
30ml milk
8g sheets of gelatine
1 spoon of icing sugar
fresh blueberries
mint leaves
Crumble Amaretti d’Italia macaroons in a bowl.
In the meantime, soak the sheets of gelatine in cold water for about ten minutes to soften them.
In another bowl, mix yoghurt and spreadable cheese with icing sugar.
Warm up the milk, wring out the gelatine and add it to the milk.
Pour the milk with gelatine in the bowl containing the cheese and yoghurt mixture, stir well to an even mixture.
Assemble the cheesecake starting from a layer of crumbled Amaretti d’Italia macaroons on the bottom of the glass; using a pastry bag, form a layer of cream and top with some blueberries. Continue forming layers.
Put in the refrigerator for a couple of hours.
Before serving, garnish with other fresh blueberries and a mint leaf.
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