{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.

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