Blueberry cheesecake pots

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olive magazine

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Recipe by olive magazine

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1. Mix the mascarpone, double cream, icing sugar, lemon juice and zest together. Make alternative layers of cheescake and blueberry mix in each glass and serve.

Per serving

599 kcalories, protein 4g, carbohydrate 44g, fat 46 g, saturated fat 27.6g, fibre 1.1g, salt 0.59 g

Latest comments and suggestions

• Hannra

  01 November 2007

  Hannra rated and commented on this recipe

  

  This is great - looks fantastic, tastes great and is very simple. I added a bit of lime zest and a touch of ginger aswell, which really worked.

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• GMF

  08 December 2007

  GMF commented on this recipe

  For a lower fat option, substitute low fat greek yoghurt or creme fraiche for the mascarpone and cream

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• lisa

  14 January 2008

  lisa rated and commented on this recipe

  

  Yum yum! this is delicious and very easy to make. Me and my friend made this for my fiancee and he loved it - it's great fun making it too!

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• fluffyblueberry

  01 February 2008

  fluffyblueberry rated and commented on this recipe

  

  This was super delicious, I will definitely make again!!

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• Gemma

  09 February 2008

  Gemma rated and commented on this recipe

  

  These are a a fantatic dessert for easy entertaining - they look beautiful in individual glasses - and they are just so simple. I have made them at least half a dozen times, they are very little effort and they always impress.

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• misssaxyness

  09 February 2008

  misssaxyness rated and commented on this recipe

  

  My best friend (member fluffyblueberry above!) made this for me on my most recent visit to see her. It was absolutely delicious and i am certainly going to make it myself!

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• Tanyabk

  19 April 2008

  Tanyabk rated this recipe

  

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• Zoe

  23 April 2008

  Zoe rated and commented on this recipe

  

  yep this is a lovely desert, made it for my boss and he loved it

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• Ti

  03 May 2008

  Ti commented on this recipe

  i haven't tried this yet and would like to know how to get the stability if the low fat method is used (not using the mascarpone and cream).

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• fifi

  04 July 2008

  fifi commented on this recipe

  this rocks! so easy! so delicious!

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• cathgoodwin

  15 July 2008

  cathgoodwin commented on this recipe

  I made this for a family bbq and it went down well with all ages - even my little cousins who tend to be fussy! i sprinkled some sliced toasted almonds on before serving

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• cathgoodwin

  15 July 2008

  cathgoodwin rated this recipe

  

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• Yourmum90

  19 July 2008

  Yourmum90 commented on this recipe

  Going to give this a try tommorow for our family lunch, just wondered what type of glass containers you used, i have no small ones and i think glasses will be to small. Any help will be good before looking for some tommorow in town. Rich

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• lynkot

  01 September 2008

  lynkot commented on this recipe

  Sorry to sounds stupid, but soft cheese or cream cheese in the UK...does that refer to mascarpone or ricotta?

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• pixiegirl8

  18 October 2008

  pixiegirl8 commented on this recipe

  super nice! will make this again, but next time i think ill use single cream, as the double cream was a bit too much for me :s

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• pixiegirl8

  18 October 2008

  pixiegirl8 rated this recipe

  

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• Mrs P

  30 November 2008

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Ingredients

• 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
• 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
• 250g tub of mascarpone
• 4 tbsp double cream
• 4 tbsp icing sugar
• 1 lemon , zested and juiced

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
• 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
• 250g tub of mascarpone
• 4 tbsp double cream
• 4 tbsp icing sugar
• 1 lemon , zested and juiced

Per serving

599 kcalories, protein 4g, carbohydrate 44g, fat 46 g, saturated fat 27.6g, fibre 1.1g, salt 0.59 g

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