Products Used In This Recipe

Koo Product - Guava halves in syrup@2x

No-Bake Mini Guava and Blueberry Cheesecakes

Prep 30 min

Cook 5 min

Serves 12

200g Ginger Biscuits

4 tbsp melted Butter

1 cup Full Cream Yogurt

1 can Condensed Milk

500g Cream Cheese

2 tbsp Lemon Juice

1 tin KOO Guava in syrup, strained and syrup reserved

1 tsp Gelatine Powder

1 small tub Blueberries

Lime

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.

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