Blueberry Yoghurt Cheesecake

Blueberry Yoghurt Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves 10

What you need

  • 1/2 cup sweet biscuit crumbs
  • 2 tablespoons butter, melted
  • 500g block PHILADELPHIA Light Cream Cheese, softened
  • 1/4 cup caster sugar
  • 200g reduced fat blueberry yoghurt
  • 1½ tablespoons gelatine dissolved in 1/3 cup water
  • 1/2 cup blueberry puree
  • fresh fruit selection

How to make it

  1. COMBINE the biscuits and butter, press into the base of a 20cm spring form pan; chill.
  2. BLEND PHILLY with sugar, yoghurt and gelatine mixture. Pour into crumb base in alternate spoonfuls with blueberry puree. Swirl mixture gently with a knife. Chill until set.
  3. DECORATE with fruits.