Low-fat cheesecake? Try the fit recipe for no-bake oreo cheesecake

This recipe for our oreo cheesecake is perfect for a fresh summer treat. As in other cheesecake recipes, the main ingredient is mainly cottage cheese.

It combines well with various fruits such as strawberries, blueberries or raspberries.

Blueberries are undoubtedly one of the healthiest and tastiest fruits. They contain a high proportion of fibre, antioxidants, vitamin C and calcium. They are helpful for intestinal problems such as diarrhoea, various inflammations and high cholesterol. They are also sought after for their ability to boost immunity. They are also popular in various diets.

The crust, the crunchy base of this no-bake dessert, is made up of ground biscuits. Different types are used, either wholemeal or different cocoa biscuits.

Cheesecake was known in ancient Greece, where it originated, and its current name, cheesecake, dates back to the 15th century. Today it is widespread and popular all over the world.

Read also the recipes:

• Recipe for healthy strawberry cheesecake with mascarpone
• Try the recipe with cottage cheese and mascarpone

Recipe for low-fat oreo cheesecake

In this recipe, we use the cocoa flavour of oreo cookies, which goes well with cottage cheese and dark chocolate. Together with fruit, such as raspberries or blueberries, you create a wonderful combination of flavours.

You will need:

• 20 oreo cookies
• 100 g butter
• 500 g soft low-fat cottage cheese
• 250 g sour cream
• 2 tablespoons cane sugar
• 1 vanilla sugar
• 50 g good quality dark chocolate
• 0,5 dcl whipped cream
• Fruit for decoration - for example raspberries, blueberries, currants

Cottage cheese contains many beneficial substances and is very easy to digest. It contains many minerals and vitamins, especially calcium, which is needed for bones, muscles and teeth.

Take inspiration from the recipes:

• Healthy blueberry bubble with cottage cheese? Original mug recipe
• Healthy blueberry muffins? Mug recipe with banana and cottage cheese.

How to make it:

If you don't have a suitable blender, you can put the biscuits in a bag and squeeze them with a rolling pin.

Let the butter melt slowly and mix it with the blended or mashed biscuits.

Spoon the mixture into the cake tin, spreading it evenly over the base and slightly up the sides. Leave to set in the fridge for a few minutes.

In the meantime, mix the cottage cheese, sour cream, vanilla and cane sugar in a bowl. Before the sugar melts, prepare the chocolate.

Place the chocolate and the whipping cream in a saucepan. Slowly melt the chocolate over a steaming heat. Then pour water into a smaller saucepan and bring it to the boil. Place the saucepan of chocolate on top of the saucepan of water.

When the chocolate is completely melted, let it cool slightly. When the chocolate is no longer hot, slowly stir it into the curd and sour cream mixture.

Pour the mixture over the prepared biscuit crust and refrigerate again to set.

The combination of sour fruit, grated dark chocolate and mint leaves can be just the right inspiration for your palate.

Enjoy!