A lighter blueberry & white chocolate cheesecake in a glass
'Deconstructed' cheesecakes made by layering ginger cookie crumbs, a lighter white chocolate cheesecake made with Greek yoghurt and fresh blueberries in a glass. Impressive and yet so easy to make.
Servings: 6
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.
Nutrition
Calories: 378kcal | Carbohydrates: 45g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 302mg | Potassium: 282mg | Fiber: 1g | Sugar: 30g | Vitamin A: 230IU | Vitamin C: 4.3mg | Calcium: 163mg | Iron: 1.6mg
