Blueberry Ice Cream Cheesecakes

Blueberry Ice Cream Cheesecakes

Cheesecake ice cream cakes with blueberries and a graham cracker crust.


  • Bring blueberries and sugar to a boil in a thick-bottomed pot. Cook it for approx. 1 min. and add lemon juice and vanilla extract. Put the mixture in a food processor for a smooth texture. Stir cream cheese and skyr in a bowl and add the berry mixture into it. Put the mix into a refridgerator for approx. ½ hour - until it has a creamy consistency. Pour the mixture into a pan (about 8 x 9 inch) and place it covered in the freezer for at least 6 hours. Make 8 cheese cake ice cream as follows: Use a cutout shape (about 2 inches in diameter) and cut out a piece of ice cream, and style it on graham cracker crust. Slowly put ice cream on a cold serving dish - repeat with the rest. Decorate ice cream and serve.


Frozen blueberries
5 cups
¾ cup
Lemons juice
2 tbsp
Vanilla extract
2 tsp
Cream cheese spread
7 ounces
Arla® Cream cheese spread
9 ounces
Crushed digestive biscuits
1½ cup
Fresh blueberries