These little tasty delights are so easy to make when an instant dessert is needed, light and delicious and much lower in fat and sugar than conventional cheesecakes.
- First make the blueberry compote by placing the blueberries, 25g caster sugar and the lemon in a pan with 2 tbsp of water and heating gently until the sugar has dissolved.
- Bring to a simmer and cook until the juice is syrupy and the blueberries softened, but still holding their shape. Leave to cool.
- Break the biscuits into chunky bite sized pieces, divide between 4 glasses.
- Mix together the cheese and 2 tbsps caster sugar, stir in the yoghurt and vanilla essence.
- Spoon a layer of the cream cheese mixture over the crushed biscuits then a layer of the blueberry compote, repeat, finishing with a topping of the blueberries.
- Place in the fridge for an hour to firm if time.
