Babycook can be used for many recipes beyond baby - this cheesecake recipe is one of them! Not only is it easy to whip up in Babycook, but t's a no-bake dessert. We love this recipe with our Roasted Blueberry Purée drizzled over it!
5-6 granita biscuits crumbled (in a Ziploc bag)
1/3 cup Butter melted
2 cups heavy cream
1/3 cup coconut sugar
1 package cream cheese cut into 1" cubes
Put biscuits in the blending bowl.
Pulse-blend until biscuits become a powder consistency.
Add melted butter; pulse-blend to combine.
Spread biscuit-butter crust in spring-form pan (or in Multiportions) and pack it down so that it forms a dense crust.
Add chilled heavy whipping cream to the blending bowl.
Pulse-blend for 15-30 seconds, or until thicker consistency forms.
Add coconut sugar. Pulse-blend to combine.
Add cream cheese. Pulse-blend to combine.
Pour filling onto crust.
Refrigerate until filling firms a bit; approximately 1-2 hours.
Garnish with berries if desired.