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

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• littlechef

  24 February 2009

  littlechef commented on this recipe

  I made these using Quark (low fat soft cheese) and icing sugar-about 4 tablespoons of Quark to a tablespoon of icing sugar, and my family really liked it! I didn't have any blueberries, as they are out of season, so I used squeezy blackcurrant and apple jam, and topped the cheesecake with slices of plum. really scrummy! Would recommend as a low-fat alternative.

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• Sue

  15 April 2009

  Sue rated and commented on this recipe

  

  Made these the other day and was very impressed with how easy and tasty they were. Big hit with my son and will definately make tham again when I have friends round.

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• Ellie

  26 April 2009

  Ellie rated and commented on this recipe

  

  Looks so impressive but really easy to make! As I'm a coeliac, I used TrueFree gluten free digestives but it worked just as well as it would with normal ones. Absolutely delicious! x

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• Gaylester

  17 May 2009

  Gaylester rated and commented on this recipe

  

  Really easy and delicious! I used speculoos biscuits as digestives aren't available where I live. Digestives would have been better, but it was still yummy!

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• Maxwell's

  09 June 2009

  Maxwell's rated and commented on this recipe

  

  This is very easy to make and tastes great, I did this with the kids. Only alteration I made was to use ricotta cheese & rasberrys. Lovely.

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• Hilary Hobart

  07 September 2009

  Hilary Hobart rated and commented on this recipe

  

  Lovely though I needed double the amount of blueberries and I think it would have been better served chilled.

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• Coen83

  17 October 2009

  Coen83 rated and commented on this recipe

  

  this was really really sweet even for me and i have a massive sweet tooth. very easy to make and looks nice in the glass but i wont be doing it again

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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

Preparation 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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