Blueberry cheesecake jars

If you love cheesecake you'll adore these cute blueberry cheesecake jars. This recipe is a healthier take on regular cheesecake and is the perfect low-calorie dessert. It's also high in calcium and has an option to make it gluten free.

Serves: 4 (makes 4 x 250ml jars)

Time to make: 30 mins

Ingredients

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3 gingernut biscuits, crushed
115g Philadelphia Extra Light spreadable cream cheese
1 ¼ cups low-fat plain yoghurt
2 tablespoons icingfrostingX sugar
1 teaspoon vanilla paste
1 cups fresh or frozen blueberries
2 tablespoons reduced-sugar blueberry jamjellyX
1-2 teaspoons grated dark chocolate (optional), to decorate

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Instructions

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1 Crush biscuits in a food processor or smash with a rolling pin. Divide crumbs between jars.

2 Mix cream cheese, yoghurt and icing sugar together with vanilla paste.

3 Mix blueberries with jam and heat for a few minutes until juices of blueberries begin to run.

4 Roughly swirl blueberries into cream cheese mix. Spoon onto crumbs. Decorate with a little grated chocolate, if desired. Seal lid and chill.

Variations

Make it gluten free: Use gluten-free gingernut biscuits and check icing sugar and chocolate are gluten free.

HFG tip

Cheesecake jars will keep for two days in the fridge.

Nutrition Info (per serve)

Calories 189 cal

Kilojoules 790 kJ

Protein 9 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 24 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 280 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.