Pot Cheesecake with Blueberry Mousse and Amaretti d’Italia Macaroons

AUTHOR: Matilde Vicenzi

Dear friends, I love cheesecakes! I love all types (baked, no-bake, single-serving, and so on and so forth), but in summer I prefer the easiest and fastest one: the one in pots with a delicious mousse of

Greek yoghurt and spreadable cheese, my crumbled Amaretti d’Italia macaroons and plenty of fresh blueberries (did you

know that they are super rich in antioxidants?). Perfect to enjoy with friends.


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120g Amaretti d’Italia macaroons

250g plain Greek yoghurt

200g creamy spreadable cheese

30ml milk

8g sheets of gelatine

1 spoon of icing sugar

fresh blueberries

mint leaves


Crumble Amaretti d’Italia macaroons in a bowl.

In the meantime, soak the sheets of gelatine in cold water for about ten minutes to soften them.

In another bowl, mix yoghurt and spreadable cheese with icing sugar.

Warm up the milk, wring out the gelatine and add it to the milk.

Pour the milk with gelatine in the bowl containing the cheese and yoghurt mixture, stir well to an even mixture.

Assemble the cheesecake starting from a layer of crumbled Amaretti d’Italia macaroons on the bottom of the glass; using a pastry bag, form a layer of cream and top with some blueberries. Continue forming layers.

Put in the refrigerator for a couple of hours.

Before serving, garnish with other fresh blueberries and a mint leaf.