A lighter blueberry & white chocolate cheesecake in a glass
'Deconstructed' cheesecakes made by layering ginger cookie crumbs, a lighter white chocolate cheesecake made with Greek yoghurt and fresh blueberries in a glass. Impressive and yet so easy to make.
Ingredients
- 4 1/2 ounces ginger cookie I used ‘ginger nuts’ which are perfect, but use any other type of cookie if you can’t find these
- 7 ounces cream cheese light
- 2/3 cup Greek yoghurt
- 1 teaspoon vanilla extract optional
- 7 ounces white chocolate good quality; plus a little extra for grating
- 9 ounces blueberries
- ground ginger optional
Instructions
- Crush the cookies either in a food processor (or by putting them in a plastic bag and hitting them with a rolling pin like I did!)
- Using a handheld mixer (or in a food processor), whisk the cream cheese, yoghurt and vanilla together.
- Melt the chocolate in a bowl over a pan of simmering water or in a microwave in 30-second bursts. Let it cool slightly then whisk it into the cream cheese & yoghurt mixture until smooth.
- Put about a tablespoon of cookie crumbs in the bottom of a glass or sundae bowl, then top with a tablespoon of cheesecake, a tablespoon of blueberries and a light sprinkle of ginger and grated white chocolate. Add a second layer of each component, finishing with blueberries, more ginger and more grated white chocolate.
- Chill until ready to serve.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 302mg | 13% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 163mg | 16% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.