Berry cheesecake in a glass

Berry cheesecake in a glass

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(26 ratings)

Ready in 15-20 mins


Serves 2
Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries

Nutrition and extra info

Nutrition: per serving

  • kcal497
  • fat35g
  • saturates21g
  • carbs44g
  • sugars24g
  • fibre3g
  • protein3g
  • salt0.67g
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  • 150g punnet blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 1 tbsp golden caster sugar
  • 1 lemon, finely grated zest and juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 gingernut biscuit, crushed
  • knob of butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp icing sugar
  • ½ x 250g tub mascarpone or ricotta


  1. Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.

  2. Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.

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Comments, questions and tips

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6th Mar, 2015
Delicious recipe and was very easy to make. Instead of two large ones, I instead divided the recipe into 18 miniature versions in shot glasses for a party, and they went down pretty well. Would make again.
12th Aug, 2012
I'm not a pudding person, don't make this too large. Everybody loved it, it was easy, and certainly yummy!
9th Sep, 2011
Lovely Recipe. I picked some wild brambles and used them. Will definitely make this again.
11th Aug, 2011
I made this twice in a week! It was SO nice...
16th Jun, 2011
Deliciously light and refreshing and couldn't be simpler to make. Easily varied using whatever soft fruits are available (redcurrants and raspberries work well) and/or using lime instead of lemon.
23rd Apr, 2011
Excellent recipe! Made with blueberries instead of blackberries and only lemon juice not zest to make a smooth creamy centre. Was amazing. My partner fails to believe I made it!
3rd Apr, 2011
I found the recipe for the middle section was too runny and far too I made another batch with 200g mascarpone, 4 tsp icing sugar, some of the lemon juice and 2 tsp caster sugar. It was delicious, and a lot thicker. Everyone really enjoyed it
27th Feb, 2011
Very easy and great way to use frozen blackberrys
2nd Sep, 2009
Oh I meant recipe, not menu. Tut..
2nd Sep, 2009
I made this about three hours in advance using the recipe exactly and it was too early. It almost had a curdled effect. I shall persevere though and try this with fresh cream or creme fraiche, because it it such a good menu to experiment with.


24th Dec, 2016
Do you have to leave it to set at any point?
goodfoodteam's picture
24th Dec, 2016
Thanks for your question. No you don't have to leave it to set. However if you want to make this ahead, you could assemble it but leave the last part where you spoon over the blackberries and syrup until you're ready to serve as it will look most effective.
9th Jun, 2016
How long before serving can you prepare this? Or must you serve immediately?
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