Blueberry Cheesecake in Butter Cookie Crust
1 1/2 cup Butter Cookies
4 tbsp unsalted butter, melted
1/2 cup heavy whipping cream
1/2 cup cream cheese, softened
1/4 cup sugar
1/4 cup blueberry puree
1/4 cup frozen blueberries
Crush the Butter Cookies to make them into crumbs.
Combine with butter until thoroughly mixed.
In a round pie pan, press mixture into the bottom and on the sides to be made into crust.
Refrigerate for 30 minutes minimum.
In a bowl, whip heavy cream until firm and stiff.
In another bowl, beat sugar and cream cheese until smooth.
Fold into the whipped cream the blueberry puree and the cream cheese mixture.
Spread folded mixture onto the pie crust.
Top with blueberries.
Refrigerate for 2 hours.
Serve and enjoy!
Rice flour, potato, tapioca, sugar, butter, eggs, baking powder, baking soda, Xanthan gum.
Naturally free of gluten, made with rice flour, and premium ingredients with the perfect butter, these crunchies are ideal for those who are on a gluten-free diet, those who cannot tolerate gluten, and those with coeliac disease.
The type of cookie we have grown to love comes in a version that is more apt, giving more variety to the life-long gluten-free lifestyle.
Keep in room temperature.