{Recipe} Non-bake Blueberry Ombre Yogurt Cheesecake


Tangy blueberry ombre cheesecake that's creamy yet light-tasting, all thanks to the use of fresh blueberries and Greek yogurt :)


Blueberry Ombre Yogurt Cheesecake

Ingredients

1.5 block of Philadelphia cream cheese (375g)
100g castor sugar
375g plain Greek yogurt
1 tsp vanilla bean paste/extract
3 tbsp gelatin 
150ml water

1.5 cups fresh blueberries
Method

1. Add gelatin powder to the water and melt the mixture in a microwave (roughly 30s). Set aside and let cool.
2.  In a large bowl, mix cream cheese and castor sugar using a mixer, until combined.
3. Add in cooled gelatin mixture, vanilla and Greek yogurt and mix well.
4. Pour 1/3 of mixture into a springform pan and put in fridge to set.
5. Divide the remaining mixture into 2 separate bowls.
6. Using a blender/food processor, puree 0.5 cup of blueberries and add to 1 of the cream cheese bowls. Mix well. 
7. Take out the springform pan from the fridge and pour the blueberry-cheese mixture on top. Be gentle and try not to disturb the bottom layer! Place the pan back into the fridge to set.

*Only pour the new blueberry-cheese mixture if the bottom layer has set and doesn't wobble much.

8. Using a blender/food processor, puree 1 cup of blueberries and add to the remaining bowl of cream cheese mix. Mix well.
9. Take out the springform pan from the fridge and pour the blueberry-cheese mixture on top. Place the pan back into the fridge to set.
10. Chill for at least 3-4 hours or overnight.
11. Remove the outer ring and place a cake board on top of the yogurt cheesecake before overturning it.
12. Decorate with fresh blueberries.




x

1 comments:

  1. Thanks for sharing !!!! It looks delicious!!!

    ReplyDelete

 

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Charlene

ohyellowfingers@gmail.com

Singapore

Baking enthusiast who loves desserts and eating clean at the same time. Ohyellowfingers is where I document my recipes, travelogues and cafe hunts

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