Lingonberry & ginger cheesecake pots

Lingonberry & ginger cheesecake pots

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(1 ratings)

Prep: 15 mins Cook: 1 min plus chilling


Serves 2

Layer up ginger snaps, a zesty cream cheese and lingonberry jam in glasses for these stunning individual desserts to finish off a Swedish supper for two

Nutrition and extra info

Nutrition: per cheesecake pot

  • kcal484
  • fat37g
  • saturates23g
  • carbs34g
  • sugars26g
  • fibre1g
  • protein3g
  • salt0.5g


  • 50g full-fat cream cheese
  • 75ml double cream
  • grated zest ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
  • 8 Swedish pepparkakor ginger snaps or 4 ginger nuts, crushed, plus 1 extra to serve
  • knob of butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Whip the cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the lingonberry jam.

  2. Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.

  3. To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining biscuit and sprinkle on top.

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