Time to make: 30 mins
Total cost: $7.20 / $1.80 per serve
(at time of publication)
3 gingernut biscuits, crushed
115g Philadelphia Extra Light spreadable cream cheese
1 1/4 cups low-fat natural yoghurt
2 tablespoons icing sugar
1 teaspoon vanilla paste
1 cups fresh or frozen blueberries
2 tablespoons reduced-sugar blueberry jam
1-2 teaspoons grated dark chocolate (optional), to decorate
Step 1Crush biscuits in a food processor or smash with a rolling pin. Divide crumbs between jars.
Step 2Mix cream cheese, yoghurt and icing sugar together with vanilla paste.
Step 3Mix blueberries with jam and heat for a few minutes until juices of blueberries begin to run.
Step 4Roughly swirl blueberries into cream cheese mix. Spoon onto crumbs. Decorate with a little grated chocolate, if desired. Seal lid and chill.
Make it gluten free: Use gluten-free gingernut biscuits and check icing sugar and chocolate are gluten free.
Cheesecake jars will keep for two days in the fridge.