Blueberry cheesecake pots

9th May 2020

Well these pots were an unplanned delight. I had some double cream left over from a recipe I made and didn’t want it to go to waste, so thought what can I make that’s a quick and easy dessert to have. I had some left over biscuits to make the base. I didn’t have cream cheese in but I did have greek yogurt and it works perfectly with the double cream but feel free to use cream cheese if you have that instead.

I was unsure what flavour to make the pots as I didn’t have a lot in and these were a spur of the moment idea. I knew I had some blueberries in the freezer, so that was that! Making fruit compotes couldn’t be easier with frozen berries.

They are taste SO decadent because of the double cream and what’s even better is you don’t need to wait for them to set, so a perfect quick dessert to whip up!

I used Natvia sweetener as a healthy alternative to sugar, perfect for diabetics and people watching their sugar intake. You can sub this for caster sugar though if you would prefer.

Blueberry cheesecake pots

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking timeminutes




  • 8 rich tea biscuits

  • 40g unsalted butter, melted

  • 125g double cream

  • 125g greek yogurt

  • 50g Natvia*

  • Compot-

  • 100g frozen blueberries

  • 10g Natvia sweetener*

  • 1/2 lemon juice

  • 5g cornflour


  • Place the biscuits in a freezer bag and bash with a rolling pin until fine crumbs.Add to a bowl, followed by the melted butter and stir through. Spoon into 4 ramekins and press to make the base. Place in the fridge.
  • Add the cream, yogurt and natvia to a bowl and whisk together until thick and smooth then place in the fridge.
  • Add the frozen blueberries to a pan and heat on low to thaw the blueberries. Once thawed bring to a gentle simmer for 2 minutes.
  • Add the cornflour to small bowl with 1 tbsp water and mix to make a paste. Add this to the blueberries along with the natvia and lemon juice. Keep stirring until thick and jammy, then remove from the heat and allow to cool slightly.
  • Add 3/4 of the blueberry mixture to the cream/yogurt bowl and carefully fold through to create a marbled effect. Then spoon evenly between the four ramekins. Spoon the remaining compost on top of each cheesecake to decorate.
  • Serve straightaway or refrigerate until required.


  • *If you don’t have Natvia sub for caster sugar or a tbsp honey.
  • The frozen blueberries can be swapped for another frozen berry like raspberries.

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