Description
Delightful no-bake cheesecake cups with a creamy filling and luscious blueberry compote, perfect for any occasion.
Ingredients
Scale
- 6–8 digestive biscuits (about 1/2 cup crumbs)
- 1 1/2 tbsp (20g) unsalted butter, melted
- 3 1/2 oz (100g) cream cheese, softened
- 2 oz (60g) white chocolate
- 1 1/2 tbsp (20g) heavy cream
- 1/4 cup (30g) powdered sugar
- 1/4 cup (60ml) cold heavy whipping cream
- 1/3 cup (100g) blueberry jam or compote
Instructions
- Prepare the crust: Crush the digestive biscuits into fine crumbs. Mix with melted butter and press firmly into the bottoms of 3 small dessert cups. Refrigerate.
- Make the ganache: Melt the white chocolate with 1 1/2 tablespoons of heavy cream. Stir until smooth and let cool slightly.
- Prepare the filling: Beat the softened cream cheese until creamy. Add the white chocolate ganache and mix until completely smooth.
- Whip the cream: In a separate bowl, whip the cold heavy whipping cream with powdered sugar until stiff peaks form. Gently fold into the cream cheese mixture.
- Assemble: Spoon or pipe the cheesecake filling over the chilled cookie crusts. Add small dollops of blueberry compote on top.
- Create the swirls: Use a toothpick or skewer to gently swirl the blueberry compote into the creamy cheesecake filling.
- Chill: Refrigerate for 1–2 hours or until firm enough to serve.
Notes
For extra flavor, consider adding a touch of lemon zest or substituting blueberry compote with raspberry or strawberry.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: no-bake cheesecake, blueberry dessert, easy dessert