Blueberry cheesecake glasses

Delicious, delicate, easy and elegant, made ahead and refrigerated a few days. I made 5 portions; choose smaller glasses for 6.

INGREDIENTS FOR 4/6 GLASSES

BASE

80 g DIGESTIVE BISCUITS

35 g BUTTER

BLUEBERRY COMPOTE

200 g BLUEBERRIES

50 g SUGAR

30 ml LEMON JUICE

CREAM

250 g PHILADELPHIA

200 g RICOTTA

100 g ICING SUGAR

25 g BLUEBERRY JUICE FROM THE COMPOTE

DECORATION

BLUEBERRIES

I mix microwaved melted butter with finely crushed biscuits.

I gently cook blueberries with icing sugar and lemon juice about 15 minutes.

I reserve 25 g juice from the compote.

I put cheeses and icing sugar in a bowl.

I smooth with a spatula.

I divide equally between two bowls and add reserved juice to one.

I mix well.

I press biscuits into glasses and pipe purple cream over.

I add a white cream layer.

I add compote and fresh blueberries.

I cover and refrigerate.