Easy Blueberry Cheesecake
10 Servings
Prep Time:30 min 
Total Time:3 hr 30 min 



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    1. 1

      Combine the biscuit crumbs and butter then press into the base of a greased and lined 20 cm round springform pan. Chill.

    2. 2

      Beat PHILADELPHIA cream cheese and sugar with an electric mixer until smooth. Add the yoghurt and gelatine and mix until smooth.

    3. 3

      Blend the drained blueberries in a food processor until smooth. Add to PHILLY mixture and blend until smooth.

    4. 4

      Pour the filling over the prepared base. Refrigerate for 3 hours or until set.

    5. 5

      To make the blueberry syrup, place the reserved syrup in a small pot with the ¾ cup extra caster sugar and bring to the boil. Reduce heat and simmer for 5 minutes until thickened. Remove from heat and allow to cool.

    6. 6

      Decorate cheesecake with fresh blueberries if desired, drizzle over blueberry syrup and serve.


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