Cookie cake with cream cheese and blueberries

Cookie cake with cream cheese and blueberries

If you are looking for a simple yet delicious dessert, the cookie cake with cream cheese and blueberries is the perfect choice. This quick, refreshing, and flavorful dessert combines the crunchy texture of cookies with the delicacy of a smooth cream, all enveloped in the juicy sweetness of blueberries. It is ideal for hot summer days or to conclude a festive dinner on a sweet note.

Total preparation time: 30 minutes
Chilling time: 2-4 hours (or overnight for best results)
Number of servings: 8

Ingredients:
- 1 small carton of liquid cream (Hulala, approximately 200 ml)
- 250 g low-fat cottage cheese
- 500 ml fermented milk
- 300 g fresh blueberries (or frozen if fresh are not available)
- 5 tablespoons powdered sugar
- 500-600 g Petit Beurre cookies

Of course, before we start, let’s discuss a bit about the essential ingredients. Low-fat cottage cheese is an excellent choice for reducing calories while still providing a creamy texture. Fermented milk, a dairy product rich in probiotics, adds a slight tangy taste and helps create an airy consistency. Blueberries are not only delicious but also packed with antioxidants, offering health benefits. So, not only do you enjoy a tasty dessert, but also a nutritious one!

Preparing the cake

1. Preparing the cream: Start by adding the liquid cream, cottage cheese, fermented milk, and powdered sugar into a blender. Blend everything at medium speed until you achieve a smooth, slightly airy cream. Add 3/4 of the prepared blueberries and blend for just a few seconds to gently incorporate them into the cream, keeping some whole.

2. Assembling the cake: Choose a high-sided dish to allow the layers to form beautifully. Start by placing a layer of cookies at the bottom of the dish. You can lightly soak them in water or milk if you prefer softer cookies. Add a layer of cream cheese, followed by some blueberries. Continue with another layer of cookies, then cream and blueberries again, repeating the process until you finish all the ingredients. Make sure the last layer is cream, and on top, you can add cookie pieces and blueberries for a decorative look.

3. Chilling: Cover the dish with plastic wrap and place the cake in the freezer or refrigerator. If you leave it in the freezer, let it sit for 2 hours, and if you choose the refrigerator, it’s best to leave it overnight. This resting time allows the flavors to meld and gives you a perfect texture.

Serving

When you are ready to serve the cake, take it out of the refrigerator and let it sit for a few minutes at room temperature to soften a bit. Cut it into generous slices and you can add a dollop of cream on top or a drizzle of caramel sauce for extra flavor. This cake pairs perfectly with a cup of iced tea or freshly made lemonade, making it an ideal dessert for a summer party or a relaxing afternoon.

Frequently asked questions

- Can I use other fruits? Yes, you can experiment with other berries, such as raspberries or blackberries. Also, peaches or mango can add an exotic touch.
- How can I make this dessert less sweet? You can reduce the amount of powdered sugar or use natural sweeteners, such as honey or maple syrup.
- Is it possible to use gluten-free cookies? Yes, there are gluten-free cookies available that can be used, ensuring the dessert is friendly for those with gluten intolerance.

Calories and nutritional benefits

The cookie cake with cream cheese and blueberries offers a balanced combination of carbohydrates, proteins, and healthy fats, with approximately 250-300 calories per serving, depending on the amount of sugar and dairy products used. Blueberries are known for their antioxidant properties, contributing to a stronger immune system and cardiovascular health.

Possible variations

To make this dessert even more interesting, you can add flavors like vanilla or lemon zest to the cream cheese. Another option would be to replace some of the cookies with chopped nuts or coconut flakes for a crunchy and flavorful taste.

I hope you found this recipe captivating and inspiring and that you will try to prepare this delicious cookie cake with cream cheese and blueberries. It is a dessert that brings joy and indulgence to the table, perfect for any occasion! Enjoy!

 Ingredients: 1 small box of liquid whipped cream Hulala, 1 pack of low-fat cow cheese (250 g), 300 g blueberries, 5 tablespoons powdered sugar, 1 sana 500 ml, 500-600 g Petit Beurre biscuits.

 Tags:  cottage cheese health blueberries biscuits cream whipped cream