A lighter blueberry & white chocolate cheesecake in a glass
on Jul 07, 2014, Updated Nov 23, 2022
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Since arriving here in Australia a few weeks ago, one thing has been a regular feature of my evenings – the TV cooking competition Masterchef. It’s on six days a week and sees contestants chopping and stirring and icing and grilling and sweating and shaking and crying their way through custards and soufflés and fillets of fish and ribs and everything in between.
Now maybe you’ve seen the show. But if not, let me tell you, these contestants are beyond talented, night after night creating what can only be described as culinary masterpieces. There have been chocolate chili lava cakes, fish tostaditas served in the shape of a swan and an amazing sculpture-like ‘croquembouche’ dessert. It isn’t all so pretty, though. One girl literally started crying and shaking when she was presented with an ugly long black eel in a box for a mystery ingredient challenge. It looked just like a snake, which the poor girl happens to have a phobia of. She is also a vegetarian, and yet she still managed to create an amazing smoked eel salad while choking back her tears.
I’m always blown away by what incredible cooks all of the contestants are, but I also find myself thinking how on earth they can put themselves through something like this. Apparently, the experience is so intense that there’s a psychologist to help the contestants cope with it all. It makes me feel nervous just thinking about being on such a show.
So, sorry to disappoint you, readers, but I am not going to be appearing on Masterchef Australia or Masterchef UK or Masterchef any other country any time soon. Or ever. Not that I would have the talent to. Nope. I much prefer being a humble food blogger hiding anonymously in my kitchen and behind my computer screen. I can also experiment to my heart’s content and then post a recipe in my own time when I feel it’s ready to be presented to the world (or as ready as it’s ever going to be).
Another reason that I wouldn’t like to be on Masterchef is all that fancy food. I love to eat it, but as you know by now if you’re a regular reader here, I don’t do ‘difficult’. The kind of recipes I enjoy creating the most are the ones that end up looking and tasting pretty posh even though they have a tiny ingredients and cooking steps list. Such as … you know what’s coming next … these cute little blueberry & white chocolate cheesecakes. As you probably already gathered from the post title, they are a little lighter than a regular cheesecake thanks to using Greek yoghurt instead of cream and light cream cheese. Oh, and they are served in a glass.
I decided not to call these ‘deconstructed cheesecakes’ for fear of coming across all Masterchef when I just told you how much that really isn’t ‘me’. But that’s exactly what they are, really. They are just tablespoons of crumbled ginger cookies, a simple cheesecake of cream cheese, Greek yoghurt and white chocolate and blueberries roughly layered up in a glass. With a little extra grated white chocolate for good measure. I also added a little sprinkle of ground ginger here and there.
This was just as tasty as a regular cheesecake but with far less fuss. There was no base to construct and no baking. This is also the ideal kind of dessert to make ahead and store in the fridge until you’re ready to eat.
I’m sure this dessert would never be Masterchef worthy, but I can’t deny that it still tasted great.
Soooo … do you have Masterchef in your country, and if so do you like watching it? Would you like to be a contestant on this show or would you run a mile at the mere suggestion like I would?
A lighter blueberry & white chocolate cheesecake in a glass
Ingredients
- 4 1/2 ounces ginger cookies, I used ‘ginger nuts’ which are perfect, but use any other type of cookie if you can’t find these
- 7 ounces light cream cheese
- 2/3 cup Greek yoghurt
- 1 teaspoon vanilla extract, optional
- 7 ounces good quality white chocolate plus a little extra for grating
- 9 ounces blueberries
- ground ginger, optional
Instructions
- Crush the cookies either in a food processor (or by putting them in a plastic bag and hitting them with a rolling pin like I did!)
- Using a handheld mixer
(or in a food processor), whisk the cream cheese, yoghurt and vanilla together. - Melt the chocolate in a bowl over a pan of simmering water or in a microwave in 30-second bursts. Let it cool slightly then whisk it into the cream cheese & yoghurt mixture until smooth.
- Put about a tablespoon of cookie crumbs in the bottom of a glass or sundae bowl, then top with a tablespoon of cheesecake, a tablespoon of blueberries and a light sprinkle of ginger and grated white chocolate. Add a second layer of each component, finishing with blueberries, more ginger and more grated white chocolate.
- Chill until ready to serve.
(or in a food processor), whisk the cream cheese, yoghurt and vanilla together.Nutrition
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Hi Helen, these certainly look masterchef worthy to me, love your creation here. Also your pictures keep getting better and better. Hope Austrialia is being good to you!
What a compliment, Cheri. Thank you! I feel like my photos are still a bit hit and miss, but I’ll let you into a secret. I always take a LOT of photos and choose the very best.
Australia is just fine, thank you, even though it’s winter (a rather pathetic winter really though with plenty of sun!)
omg Helen, they look amazing! I love the idea of making a lighter version, specially during summer. Mariana once made a cheesecake using ginger nuts and since then I´ve already tried to find it here in Germany, but it seems to be not that easy. Have to wait till I get the chance to fly to the UK =)
I wish you all the best in Australia and can´t wait to read about your impressions.
Thank you, Karla! So glad you like the cheesecakes. If you can’t find Gingernuts in Germany, you could always just use something like Digestive biscuits or any other type of biscuit really, and then just sprinkle a little ginger on for a slight ginger taste.
Thanks for the good wishes, as well. Australia is good so far – hopefully I will post a traditional Australian recipe before I leave. 😉
Yummy individual desserts. I love that its a lighter version too. Delicious. Enjoy Australia 🙂
Thank you, Kathy! I love cheesecake but it’s usually very heavy, so I thought I’d do something about that! 🙂
I can’t think of a better way to end the day. Looks delicious Helen!
Have a marvelous week!
Thanks so much, Melanie! What a compliment!
I love the presentation of this cheesecake, Helen! And the white chocolate sounds heavenly in here, especially with the blueberries. What a great dessert for the summer!
Thank you so much, Gayle. They turned out looking quite pretty, didn’t they? Even though it’s all just thrown in there, really! 😉
Hi Helen!
Back from vacation and I stumble upon your delicious chocolate cheesecake cups, yay! Blueberries are just in season here so the timing couldn’t be any better, will be picking soon! And like you said, this looks incredibly easy (and I know you do easy better than anyone else I know) but the creativity is always there. Wonderful. Love how you serve these in a glass.
Thanks so much for the lovely complimentary comment (as usual!) Laura. Easy but creative is what I try to aim for, so it’s good to know that that’s the way my recipes are coming across. That’s wonderful that you have blueberries growing in your garden! I used frozen for this dessert I’m afraid as it’s winter here, although frozen were just fine. I hope you enjoyed your vacation – welcome back!
these look very Master Chef worthy! I once stuck my head over the shoulders of people at a market in France and the eels I saw moved! I nearly wet myself. I wonder if I would have been able to cook them from live? The Australian show is amazing and I cannot wait for the season you are watching to get here 🙂
Thanks for the compliment, Tandy! Fancy doesn’t always mean complicated, thank goodness! That must have been so scary to see those eels wriggling … ugh! In the East End of London there are ‘jellied eel’ shops. The eels are served cold in jelly … they sound horrible but are apparently quite tasty. Hmm … I’m not so sure I’d like to try some to find out!
Ohh yes, there’s also Masterchef here. Not that I want to take part because fancy food is not my thing and besides that, I don’t have the talent or strength to cook snakes uuughhhhhhhhhh.
Food-blogging is way more suitable for me indeed!
These cheesecake glasses sound absolutely scrumptious Basically anything with the words “cheesecake” “white chocolate” and “blueberry” in the tittle is bound to be a favorite of mine ;–) xxx
We are ‘blogging sisters’ then, Consuelo! 😉
So happy that you like the little cheesecakes. 🙂
Loving these! Cheesecake in a glass is one of my favourite desserts! Love the blueberries, white chocolate and the ginger biscuit base- super delicious! Can’t wait to try these! ☺️
This was the first time I’d attempted cheesecake in a glass, but it certainly won’t be the last. I loved it! So glad you like it, Jess, and I do hope you try something similar some time!
J’aime beaucoup ton cheese-cake déstructuré ! Je crois que t’auras pu gagné masterchef ! J’adore la présentation, j’aura aimée acheté le même verres que toi, ils sont ravissants ! Personnellement, j’ai préfère le desserts comme ça, un peu déstructuré, c’est plus fun !
Tu as raison que c’est plus fun de faire les desserts un peu destructurees, Eva! C’est la premiere fois que je l’essaie, mais je l’adore! Tu est trop gentille de dire que je pourrais gagner Masterchef … hahahaha!
P.S. Les verres sont adorables, mais malheureusement ils apartiennent a ma belle-mere!