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No-bake Blueberry Yoghurt Cheesecake Mousse

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Adjust Servings:
250g Digestive Biscuits
40g Almond Meal Optional
1 tsp Cinammon Powder
1 tsp Sea salt
1000g Greek Yoghurt Or all natural unsweetened
16 tsp Lemon Curd
2 boxes Blueberries
4 tbsp Honey to taste

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No-bake Blueberry Yoghurt Cheesecake Mousse

No cheese cheesecake mousse for less calories and still great taste.

  • 20m
  • Serves 8
  • Easy


  • Crumbs

  • Filling



I came up with this idea while trying to think of a healthy, refreshing dessert to serve at a small dinner party. It was basically an assembly of some stuff I have in the kitchen and I wanted it to look like a milkshake or sundae of sorts with crumbs, yoghurt, lemon curd or jam and fruits.

My friends (a couple) loved it though Ed said it was too sour for him. I made  a blueberry one for my family sous vide party (refreshing after loads of meats) but a few of them found it too sour. So I have adjusted the lemon curd recipe and usage so that is is a little less sour. Also, I find it easier to make this recipe using a runnier lemon curd mentioned under the tips section of my lemon curd recipe.

Lemon curd recipe

This is a simple, no cook, just assemble kind of dessert. But it may be easier for you to bake a cake if you have a big party as assembling takes time too! This is also a great breakfast in the morning, after all, it is fresh fruits and yoghurt and once assembled you can keep it for a week (provided fruits are fresh) and you can just grab and go.

If storing in fridge, either assemble the cheesecake into little jars with air tight lids or if they are in cups, place the cups into a big tupperware or a cake holder to store in fridge. I like my cake holder for this (unless it is used for other cakes or bread) because it hold up to 9 cups and is the right height for the fridge. I bought mine from amazon and it had been extremely useful and environmentally friendly. I think I saved this amount if buying paper boxes from Phoon Huat and SKP in just 3 months already!

I like to serve these in small transparent jars or cups but you can serve them in any type of cup. I usually use a cup about the size of a single serve yoghurt as this recipe works out to about 125g of yoghurt per cup before all the other stuff.

We make our own yoghurt or you can buy ready made greek or natural yoghurt from the stores. We like Paul’s  for this when we do buy (when we do not make enough) as it has a nice creamy texture.

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Ground biscuits

In a blender, mortar or just using a rolling pin, pound the biscuits to fine crumbs.
Mix in other ingredients and taste.


Mix yoghurt

Mix yoghurt with honey. Taste.
Add in half of blueberries and mix gently.


Line base of cups with crumbs

Portion crumbs into 2. One half will be for base and another half for top.
Fill the base of each cup with crumbs.


Fill with yoghurt

Fill each cup with blueberry yoghurt mixture leaving about 1-1.5cm from the rim.


Drizzle lemon curd

Drizzle 2 tsp of lemon curd on each cup of yoghurt.


Top with crumbs

Top with remaining crumbs


Top with blueberries

Top with remaining blueberries for garnish


Chill for 30 minutes

Cover in a fridge and chill for at least 30 minutes.


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