• Bosch corporate

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Non-baked Blueberry Cheesecake Pots

Serves 6


For the blueberry sauce:
  • 125g blueberries
  • 2 tablespoons caster sugar
For the biscuit base:
  • 75g (about 5) digestive biscuits
  • 25g unsalted butter
For the cream cheese filling:
  • 250g cream cheese, cut into cubes
  • 50g icing sugar
  • 1 teaspoon vanilla extract
  • 140g non fat plain natural yoghurt


Heat about 1/3 of the blueberries and caster sugar in a small pan over medium to low heat for 2 to 3 minutes, or until the berries have broken down. Add the rest of the blueberries, cook for another 1 minute. Remove from heat and set aside to cool.
Melt butter in a saucepan over low heat. Crumb the digestive biscuits with the MUM5 blender attachment until they resemble breadcrumbs. Mix the crumbs and the melted butter with a spoon until the crumbs are moistened. With a spoon lightly press down the biscuits mixture into the bottom of 6 dessert pudding bottles or shot glasses (180ml/3 oz size) and leave to chill in fridge.
Place cream cheese, icing sugar and vanilla extract in the mixing bowl. Using the MUM5, mix on speed 4 with the silicone flexible whisk attachment for 3 minutes, or until the mixture becomes smooth and creamy. Add in yoghurt and continue to beat for about 1 minute till the mixture is thoroughly blended.
Spoon 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.
Top with blueberry sauce before serving.
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