Hello from Italy! It is always beautiful to feel the airplane wheels touchdown and you wait in anticipation as the plane taxis and finally, that final stop. Home finally after 41 days of an incredible vacation in the Philippines! The weather never changed much there because summer is the only other season aside from the rainy season. It was hot and humid and going back to Italy in another intensely hot weather (catching the last of the heat wave), there's no other way to go through the days but to wish for light and fresh food.
A cold dessert with a generous amount of fresh fruits is something that gets us deliciously well through the hot days. Blueberries and lemons pair well in this delectable no-bake cheesecake. Healthwise, they also work together in providing antioxidants and Vitamin C. With just a few ingredients and less than half an hour (did I say that it's super easy too?), you can create these mini cheesecakes in no time. Can I warn you that you just might eat more than one in one sitting? They're addictive, watch out!
For this Mini Blueberry & Lemon Mascarpone Cheesecake recipe, please go to She Knows. For more recipes that I created for them, please click on my Profile Page. Thanks and have a great day!