No-Bake Blueberry Cheesecake

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cook
mix
eat

PREP
25 mins
SERVES
8

Our simple No-Bake Blueberry Cheesecake is a beautiful and easy-to-make dessert the whole family will enjoy! Made with our Blueberry Probiotic Yoghurt – it's velvety, creamy and bursting with blueberry flavour!

Featured in Desserts & Snacks

Ingredients

Crust

1 1/2 cups Arrowroot biscuits
5 tbsp unsalted butter, melted
1 tbsp granulated sugar

Filling

250g cream cheese, room temperature
1 3/4 cups Rokeby Farms Blueberry Probiotic Yoghurt
1/2 cup granulated sugar
1 tsp vanilla extract
1 gelatine sachet

Blueberry Compote

1 1/2 cups blueberries (1/2 cup set aside)
1/3 cup granulated sugar
2 tsp lemon juice

Method

Grease a 6cm-deep, 20cm-round (base) pan. Process biscuits until mixture resembles fine breadcrumbs. Add sugar and butter and process until just combined. Press mixture in base of pan. Refrigerate for 20 minutes or until firm.
Mix cream cheese, probiotic yoghurt, sugar, vanilla, gelatine mixture (prepared as per packet instructions) until smooth.
For the blueberry compote, combine all ingredients into saucepan and simmer on medium heat for 6 minutes. Set aside to cool.
Pour mixture into prepared pan. Dollop cooled blueberry compote over mixture and swirl with a knife tip. Cover, refrigerate overnight.
Remove cheesecake from pan and transfer to a plate. Sprinkle remaining blueberries over cheesecake. Enjoy!