No-Bake Mini Guava and Blueberry Cheesecakes
Indulge in the delightful flavours of our No-Bake Mini Guava & Blueberry Cheesecakes! These individual treats feature a crunchy ginger biscuit crust, creamy cheesecake filling made with full cream yogurt and condensed milk, and a luscious topping of KOO Guava Halves infused with a hint of lime. Perfect for any occasion, these cheesecakes are easy to make and sure to impress with their unique tropical twist. Enjoy a taste of creamy indulgence with a burst of fruity freshness in every bite! KOO Guava Halves
Tried & Tested
These No-Bake Mini Guava & Blueberry Cheesecakes are a favourite in our household and for good reason! They’re simple to prepare yet impressively delicious. The combination of creamy cheesecake filling, zesty lime-infused guava topping, and crunchy ginger biscuit base creates a symphony of flavours that’s hard to resist. Whether you’re hosting a gathering or simply treating yourself, this recipe is guaranteed to delight with its tropical twist and creamy texture. Give it a try and see why it’s a hit every time!
Light Dessert
Looking for a refreshing and guilt-free dessert option? Our No-Bake Mini Guava & Blueberry Cheesecakes are the perfect choice! These individual portions are not only bursting with tropical flavours but also lighter on the palate. With the goodness of yogurt and the natural sweetness of guava and blueberries, you can indulge without the heaviness of traditional desserts. Enjoy a delightful treat that satisfies your sweet cravings without weighing you down. It’s the ideal ending to any meal or a delightful snack any time of day!
No-Bake Mini Guava & Blueberry Cheesecake
Course: Dessert12
servings30
minutes5
minutesIngredients
200g Ginger Biscuits
4 tbsp melted Butter
1 cup Full Cream Yoghurt
1 can Condensed Milk
500g Cream Cheese
1 tin KOO Guava Halves in syrup strained and syrup reserved
1 tsp Gelatine Powder
1 small tub Blueberries
Lime
Directions
- Crush the ginger biscuits and stir together with the melted butter.
- Press 2 tbsp of mixture into the bottom of each cup of a silicone cupcake mould.
- Place in the fridge to set while you continue.
- Bloom the gelatine in 2 tsp of warm water for 5 minutes.
- Meanwhile, heat the guava syrup, in a saucepan, until hot, but not boiling.
- Stir in the gelatine and keep stirring until it’s all melted into the syrup.
- Blend together the heated gelatine syrup and the guavas until smooth.
- Set aside while you make the cheesecake mixture.
- In a large bowl whisk together the cream cheese, yoghurt and condensed milk until smooth.
- Stir in the lemon juice and the mixture should instantly thicken.
- Spoon the cream cheese mixture into the cupcake moulds leaving ½ cm of space for the guava jelly topping.
- Next carefully spoon the guava jelly mixture over the cream cheese mixture and place in the fridge to set overnight.
- You can pop them in the freezer for a few hours too if you’re in a hurry.
- Remove from the moulds carefully and serve topped with a few blueberries.