Easy-peasy blueberry cheesecake recipe

Looking for a super easy dessert? Short of time? Then check out this easy-peasy blueberry cheesecake recipe. Blueberries are freely available, low in calories and bursting with goodness – antioxidants, nutrients and vitamins. An 80g serving of blueberries counts as one portion of your 5-a-day (an 80g serving is 2 handfuls or 4 heaped tablespoons of blueberries). Best of all, blueberries increase the brain’s production of feel-good dopamine, a natural neurotransmitter that makes you feel happy. And, in these troubled times, we can all do with a little bit of happiness.

Easy-peasy blueberry cheesecake

Recipe by Skye McAlpine, tried and tasted by AnnabelCourse: Sweet TreatsCuisine: BritishDifficulty: Very easy
Servings

4

servings
Prep time

10

minutes

This pudding can be prepared with any fruit. Cheesecake is a popular dessert but doing it this way is quick and easy and just as delicious. It can be made up to 24 hours in advance and stored in the fridge.

Ingredients

  • 50g butter

  • 80g digestive biscuits

  • 1 tbsp caster sugar

  • 200g cream cheese

  • 200g plain yoghurt

  • 50g icing sugar, sieved

  • 125g blueberries

Directions

  • Set the butter in a small pan over gentle heat to melt.
  • Meanwhile, crumble the biscuits into a small mixing bowl: you can do this in a food processor, but I like to use my fingers because it’s quicker (and there is less washing-up). It’s not an exact science, but it should resemble wet sand.
  • Add the caster sugar to the crumbled biscuits, pour in the melted butter and stir until well combined, then spoon the biscuit mix into the 4 glasses, pressing down with your fingers a little to make a firm bottom layer in each vessel.
  • In a second bowl beat the cream cheese until smooth then combine it with the yoghurt and mix with a wooden spoon until you have a smooth cream. Now add the icing sugar and mix again until well combined.
  • In a second bowl beat the cream cheese until smooth then combine it with the yoghurt and mix with a wooden spoon until you have a smooth cream. Now add the icing sugar and mix again until well combined.
  • Top with blueberries and chill in the fridge before serving.

Cook’s Tip

  • For more of Skye McAlpine’s 10-minute desserts, click HERE
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