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.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings

Calories 378kcal

Author Helen

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

cups/ounces - grams/ml

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