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

Setting time 1 30

Total Time 2

Servings

Calories 827kcal

Author thebakingexplorer

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