Ingredients
For the biscuit base
- 200g Lotus biscuit
- 2 tbsps melted butter
For the blueberry sauce
- 11/2 cups blueberries (fresh/frozen)
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
For the cream cheese layer
- 3/4 cup double cream
- 180g cream cheese
- 3 tbsps of Greek yogurt
- 3 tbsps sugar
- 1 tsp vanilla essence
- 2 tsps unflavored gelatin
- 1/4 cup water
Method
For the biscuit base:
Crush 200g Lotus biscuits along with 2 tbsps melted butter using a food processor until it resembles a crumble. (If you are using any other biscuit, adjust the sugar accordingly).
Spoon 2 tbsps of the crumble to a glass pot and press using the back side of the spoon. Repeat with the remaining crumble.
Refrigerate until we prepare the cheese filling.
For the blueberry sauce:
Add 1 1/2 cups of fresh/frozen blueberries to a saucepan.
Add 1/4 cup water, 1/4 cup sugar and 1 tbsp lemon juice. Mix well and cook for 8-10 minutes.
Take 1 tbsp of corn starch in a bowl and add 1/4 cup water. Mix well and add to the blueberry mix.
Keep stirring until the sauce thickens. It will take 4-5 minutes.
Remove from heat and allow to cool down.
Sauce like consistency
For the cream cheese filling:
Blend 3/4 cup double cream using a blender/hand mixer until it is thick and not runny.
Add 180g cream cheese, 3 tbsps of Greek yogurt, 3 tbsps sugar and 1 tsp vanilla essence.
Blend until smooth and transfer to a bowl.
Take 2 tsps of unflavored gelatin in a bowl and add 1/4 cup water. Microwave for 60 seconds. Allow to cool down.
Thick Double cream 
After blending cream cheese, yogurt, sugar and vanilla 
Gelatin mix 
Add gelatin to the cream cheese mix
Add to the cheese filling and combine well.
Spoon enough cream cheese to each glass pot. Do not fill to the brim as we have to top it with the blueberry sauce.
Spoon cream cheese filling
Keep in the refrigerator for 1.5 to 2 hours or until it is completely set.
Cream cheese is set
Top with the blueberry sauce and serve.
