These Lemon & Blueberry Dessert Pots are delightful little pots of creamy lemon cheesecake, buttery shortbread and a sweet blueberry compote. They're no bake, super simple to make and absolutely delicious! They would be great for a dinner party as they can be made in advance, or you can halve the quantities and make two servings for date night!
How to make Lemon & Blueberry Dessert Pots
To make the blueberry compote, place all the ingredients into a pan and heat on low until the blueberries soften, they start to release their juice and their skins start to burst. Remove from the heat and leave to cool completely, you can put it in the fridge to speed up the cooling process.
For the biscuit base, blitz the biscuits in a food processor, or use a rolling pin to bash them up. Mix the melted butter into them and they're ready to use. For the lemon cheesecake, use an electric mixer to mix the cream cheese, icing sugar and lemon extract together until smooth. Then add the double cream and whisk until thick.
Layer up the desserts by diving half of the biscuit mixture between the serving glasses, then half of the cheesecake mixture, then a layer of compote. Add the rest of the biscuits, the rest of the cheesecake and more compote on top. Garnish with lemon zest.
Can this recipe be made in advance?
Yes you can make it the day before your event, or the day before when you plan to eat it. You can also make it earlier in the day if you plan to eat it in the evening. They will last for 3 days in the fridge and still be delicious, but as with most things, they are better fresh. If you make them in advance, add the lemon zest garnish right before serving. This dessert is not suitable for freezing.
Who is this recipe suitable for?
This recipe is egg free. You can make is dairy free by replacing the butter, double cream and cream cheese with dairy free alternatives. You can make it gluten free by using gluten free shortbread, or another gluten free biscuit.
How can you increase or decrease the portion sizes?
You can halve the ingredients if you want to make two portions, or you can double the recipe for eight servings. Depending on the size of serving glasses you use, you will get different serving amounts. I used 250ml serving glasses.
More tips for making the Lemon & Blueberry Dessert Pots:
- I normally recommend using only full fat cream cheese for cheesecakes, as they won't set without it. But, as this cheesecake is in a serving glass, you can use a lower fat cream cheese as you don't need the cheesecake to be set enough to slice.
- Lemon extract is fairly easy to get hold of from supermarkets or online, if you can't get hold of it there are a couple of other options. You can swirl some lemon curd into the cheesecake mix to get that lemon flavour. Or you can use 2 tbsp lemon juice - the cheesecake mix will be slightly looser in texture but still tasty.
- I used shortbread for the biscuit layer, you could also use digestive biscuits.
- If you want the compote to be smoother and not have whole blueberries in it, you can use a food processor or a hand blender to blitz it up into a smooth puree
- You could also make this recipe using blackberries or raspberries!
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Electric hand mixer
- Lemon extract
- Food processor
- Serving glasses
- Measuring spoons
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Lemon & Blueberry Dessert Pots
For the biscuit layers
- 150 g Shortbread
- 35 g Butter melted
For the lemon cheesecake layers
- 400 g Full fat cream cheese
- 65 g Icing sugar
- 2 tsp Lemon extract
- 150 ml Double cream
For the blueberry compote
- 200 g Blueberries
- 1 tbsp Caster sugar
- 1 tbsp Lemon juice
- Lemon zest
- To make the blueberry compote, add the ingredients into a pan on a low heat. Heat until the blueberries start to soften, their skins start to burst and they start to release their juices
- Remove from the heat and leave to cool. To speed up the cooling, you can put them in a bowl and put them in the fridge
- Forthe biscuit layer, use a food processor to blitz up the shortbread into crumbs, or put them in a bowl or freezer bag and bash them up with a rolling pin
- Add the melted butter to the biscuit crumbs and mix them together
- For the lemon cheesecake, use an electric mixer to mix the cream cheese, lemon extract and icing sugar together until smooth
- Add the double cream and whisk in until the mixture thickens
- To assemble the desserts, divide half of the biscuit mixture between the glasses (I used four 250ml capacity glasses) and press it down with the back of a teaspoon
- Then, divide half of the cheesecake mixture between the glasses. You can spoon or pipe it in
- Next, add some of the blueberry compote on top
- Do another layer of biscuit, another layer of cheesecake and finally top with more compote
- Garnish with lemon zest
- Serve immediately, store leftovers in the fridge and eat within 3 days
If you like this, check out more of my Dessert recipes!
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