No-bake cheesecake served in individual cups would be a great idea when guests come over. Or it’s just too little time to make something fundamental. This is no-bake, chilling, lemon-flavored and delicious dessert. Use any berries of your choice, mix them, add chocolate cookies, vanilla or whatever you like. I suggest to use not-too-sweet cookies for layering the cakes as other layers are sweet enough.
This recipe makes 2 cheesecakes in a cup.
200 g blueberries
100 g cookies
100 g / 1/2 cup cream cheese
150 ml plain thick creamy yogurt (Greek/Turkish)
1 + 1 tbsp lemon juice
2 tbsp powdered sugar
2 tbsp granulated sugar
Place half of blueberries and 2 tablespoons of sugar in a sauce pan. Add 1 tablespoon of lemon juice. Simmer over low heat until berries become soft and sugar dissolves, about 5 min. Set aside allowing to cool.
Crush the cookies with a rolling pin in a resealable plastic bag.
In a bowl, combine cream cheese, yogurt, powdered sugar and 1 tbsp of lemon juice. Mix everything well (Alternatively, if you want it fluffy, beat the cream cheese and sugar until smooth. Then beat in lemon juice and yogurt).
Layer your cake: place cookies on the bottom of glasses, pour over cream cheese mixture, sprinkle fresh blueberries and pour over blueberry jam. Repeat layering until glasses are full. Top with blueberries and garnish with basil or mint leaves. Leave to chill in the fridge for a few hours or serve immediately!