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Non-baked Blueberry Cheesecake Pots


Difficulty: Medium

Servings: 6

Preparation Time: 10 mins

Cooking Time: 20 mins


Cream cheese filling: Blueberry sauce: For the biscuit base:

  • 250g of cream cheese, cut into cubes
  • 50g icing sugar
  • 1 teaspoon vanilla extract
  • 140g non fat plain natural yogurt

  • 125g of blueberries
  • 2 tablespoons of castor sugar

  • 75g of digestive biscuits (about 5 pieces)
  • 25g of unsalted butter


1. Heat about 1/3 of the blueberries and castor sugar in a small pan over medium to low heat for 2 to 3 minutes, or until the berries have turned soft. Add the rest of the blueberries and cook for another 1 minute. Remove from heat and set aside to cool.

2. Melt butter in a saucepan over low heat. Crumb the digestive biscuits with a blender until they resemble breadcrumbs. Mix the crumbs and the melted butter with a spoon until the crumbs are moistened. Use a spoon to lightly press down the biscuits mixture into the bottom of 6 dessert pudding bottles or shot glasses (180ml) and leave those in the fridge to chill.

3. Place the cream cheese, icing sugar and vanilla extract in the mixing bowl. Use a blender and mix it at medium speed for 3 minutes or until the mixture becomes smooth and creamy. Add the yogurt and continue to beat for about 1 minute until the mixture is thoroughly blended.

4. Spoon the cream cheese mixture into the prepared pudding bottles or shot glasses (about 3 tablespoons per glass). Leave to chill in the fridge until ready to serve.

5. Top with blueberry sauce before serving

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