Blueberry cheese pie


200 g Waitrose digestive biscuit, roughly ground
60 g melted butter, room temperature
1 pkg Philadelphia cream cheese
60 g sugar
1 pkg sour cream
1 tsp vanilla extract
1 tbs Wilderness blueberry filling


  1. In mixing bowl, combine digestive biscuit and melted butter together. Spoon the biscuit into each glass. Keep in refrigerator.
  2. With stand mixture with paddle attachment, in another mixing bowl, beat cream cheese and sugar until sugar dissolves. Beat in sour cream and vanilla extract. Spoon cream cheese mixture in to each biscuit glass. Keep in refrigerator for 30 minutes.
  3. Spoon blueberry filling over the cheese mixture and chill in refrigerator up to 2 hours. The pie can be made in advance.