Non-bake Blueberry Cheesecake


by: Ice Lollipoppy

I always see people making non-bake cheesecake & would like to give it a try! In order to make it looks elegant & easy to eat, I decided to put it in a cup! You may also visit my blog & LIKE my facebook page --> "Ice Lollipoppy" too in order to get the latest updates! ^^


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serves: 6

Ingredients for Cheesecake

6 pieces McVitie's Digestive Biscuits

250g Philadelphia cream cheese

250g Enmi Greek Yogurt

5 tbsp castor sugar

1/2 tsp vanilla essence

Ingredients for Blueberry Toppings

3 cups blueberries (fresh or frozen)

1 cup water

1/2 cup sugar

3 tablespoons 1½ cornstarch dissolved into tablespoons water

1/2 teaspoon vanilla

Nutrition Facts
Non-bake Blueberry Cheesecake

Servings Per Recipe: 6

Amount per Serving

Calories: 384

  • Total Fat: 16.1 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 47.9 mg
  • Sodium: 218.4 mg
  • Total Carbs: 53.9 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 41.7 g
  • Protein: 8.2 g

how is this calculated?

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1.  Method (Cheesecake):

2.  Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs.

3.  Divide between 6 glasses or small bowls.

4.  Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve. I chilled for 5hrs for a better taste.

5.  Method (Blueberry fillings):

6.  Place 1½ cups blueberries in a small saucepan. Cover with water and add sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

7.  Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

8.  Remove from heat. Add remaining blueberries and stir gently. Cool it for 2hrs & chill it.

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