Delicious little pots of loveliness, crispy gingernut crumbs topped with a smooth tasty swirled blueberry cheesecake and crowned with a dollop of yogurt and a few blueberries.

Fantastic make ahead recipe when entertaining family and friends as can easily be made the day before and popped in the fridge.

Serves 4.

6 gingernut biscuits
150g blueberries, I used frozen ones. Plus 12 extra for decoration
2tbs reduced – sugar blueberry jam
180g Philadelphia extra light soft cheese
170g fat – free Greek yogurt plus 4 teaspoons for decoration
1tbs agave nectar or honey
2tsp vanilla extract

Method

Crush the biscuits in a food processor or smash up with a rolling pin in a strong plastic bag, divide the crumbs between 4 small pots or jars.

Heat the blueberries with the jam in a small pan for a few minutes or until the blueberries begin to release their juice, leave to cool.

Mix the soft cheese, yogurt, agave nectar and vanilla extract.

Roughly swirl the blueberries into the cream cheese mixture, then spoon on top of the crumbs.

Decorate with a teaspoon of the natural yogurt and 3 blueberries.

Cover the pots with cling film, then chill until required.