I made baked cheesecake cups before back in the old days. Today I wanted to try the no bake version. I had some ginger snaps in my pantry and it worked well as a base for my cheesecake cookie cups. I used a fat free blueberry nonfat yogurt which I was hoping for a light tint of blue hue for this cheesecake cup, but guess not. The yogurt itself was fairly white in color and when mixed with the cream cheese mixture, well as you can see, the end color result of this cheesecake cookie cup.
This recipe yields 9 cheesecake cups and feel free to decorate the top with fresh blueberry or blueberry preserved for colors contrast. This is one easy dessert to make and kids friendly too.