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!
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!