This delightful upside-down blueberry cheesecake is a quick and easy dessert that combines the creamy richness of cream cheese and ricotta with the sweetness of honey and blueberries. Perfect for a quick treat or an elegant dessert, it is served in individual tumblers for a beautiful presentation. This recipe is simple yet indulgent, making it a great choice for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the cream cheese, ricotta, honey, and vanilla in a bowl.
Using an electric hand-held mixer, beat on high speed until smooth and well combined.
Fold in the yoghurt and half the blueberries.
Divide half the remaining blueberries among four 250 ml glass tumblers.
Top evenly with the cream-cheese mixture and sprinkle over the biscuit crumbs.
Scatter over the remaining blueberries and serve immediately.
For a more intense flavor, you can use fresh, in-season blueberries.
Chill the dessert for 10-15 minutes before serving for a firmer texture.
Crush the sponge finger biscuits finely for an even layer of crumbs.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before using to avoid excess moisture.
Can I substitute the strawberry yoghurt?
Yes, you can use plain or any flavored yoghurt of your choice to suit your taste.
How long can I store this dessert?
This dessert is best served immediately, but you can store it in the refrigerator for up to 1 day.
Can I make this dessert ahead of time?
You can prepare the cream cheese mixture in advance, but assemble the dessert just before serving to maintain its texture.
Can I use a different type of biscuit?
Yes, you can use any type of biscuit or cookie crumbs that you prefer.
Missy Robinson | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
