These cheesecake bars are completely sugar-free. Now I’m trying out Zùsto as a sugar substitute, my coffee and I think we can enjoy an extra piece (or two).
Makes 20 bars
260 g sugar-free biscuits (in pieces)
30 g pretzels (in pieces)
70 g melted butter
50 g Zùsto
450 g cream cheese
250 ml whipped cream
130 g Zùsto
75 g blueberries
1/4 tsp Maizena (corn flour)
25 g Zùsto
Mix the crumbled cookies, pretzels and Zùsto together in a bowl. Add the melted butter and mix everything. Spread the mixture across a baking tray lined with baking paper. This will serve as the crust.
Using your kitchen mixer, beat the cream cheese for approximately a minute, then add the whipped cream and beat everything together using a high-speed setting. Gradually add the Zùsto. Beat the mixture until it stiffens. Pour it carefully into the crust.
Cook the berries with 1 tbsp of water. Add Zùsto and let it continue cooking for 3–4 minutes until the fruit falls apart. Immediately strain it, mix it with the Maizena and allow it to cool. Carefully add it to the cheesecake.
Allow it to harden in the freezer for two hours, then cut it into bars and keep them in the freezer.
Marta Majewska. Food & Lifestyle blogger/photographer. Not a bad writer. Reasonably successful author. Far behind on sleep, but a solid mother. Rather chaotic, not sarcastic. Humble and really awesome! But first, coffee!