Bottom layer:

  • 60g biscuits
  • 3 tablespoons of melted butter

Blueberry cheese layer:

  • 250g cream cheese
  • 5 tablespoons of castor sugar
  • 2 tablespoons blueberry yogurt
  • 1 tablespoon gelatin + 3 tablespoons hot water (dissolved)
  • 150ml dairy whipping cream
  • ¼ cup blueberry filling

Blueberry jelly layer:

  • 60g blueberries
  • 1-2 tablespoons castor sugar
  • ½ tablespoon lemon juice
  • 100ml water
  • 2 teaspoons gelatin (dissolved)

**Toppings on fresh cream and fresh blueberries



  1. Grind Marie biscuits finely using a Multipro Go Food Processor.                       
  2. Pour into a bowl and add melted butter. Stir well and spread evenly in a 6” pan. Chill briefly.
  3. Dissolve gelatin and set aside.
  4. Next, beat cream cheese and castor sugar until smooth. 
  5. Add blueberry yogurt and the dissolved gelatin, stir until well combined.       
  6. Add dairy whipping cream and beat until thick using high speed in 2 minutes. 
  7. Set aside ⅓ of the cream cheese mixture into the pan and chill in the fridge for an hour.
  8. Add blueberry filling to the excess mixture and stir until combined. Set aside. 
  9. For the blueberry jelly layer : Cook fresh blueberries, castor sugar, lemon juice and water. Add the melted gelatin. Stir well and let it chill for a while before pouring on the cheesecake. 
  10. Pour the blueberry jelly on the cheesecake and refrigerate for 30 minutes.    
  11. Next, pour blueberry cream cheese on the blueberry jelly layer and chill it for 5 hours or overnight. 
  12. Once firm, remove the cake from the removable bottom pan, and decorate before serving. 

Step-by-step video by Ummi Syahirah

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