Go Back
+ servings
Lemon & Blueberry Dessert Pots

Lemon & Blueberry Dessert Pots

No bake individual serving desserts, layers of buttery shortbread, lemon cheesecake and blueberry compote
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 30 minutes
Setting time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 827kcal
Author thebakingexplorer


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

To garnish

  • 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


Calories: 827kcal | Carbohydrates: 56g | Protein: 9g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 595mg | Potassium: 249mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2172IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 2mg