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Blueberry cheesecake jars

Serves: 4 (makes 4 x 250ml jars)
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.

HFG tip

Cheesecake jars will keep for two days in the fridge.


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