Posted on Friday, 25th June 2010 by Grace Massa Langlois

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Two posts in one day (One-Bowl Chocolate Cupcakes with Creamy Peanut Butter Frosting), I know, pretty silly, but I couldn’t help but share this recipe for Blueberry Cheesecake Pots that I just made.  It took me all of about 20 minutes to make this incredible dessert.

A photo of 3 blueberry cheesecake pots in glass dessert cups on a white napkin.

The farmer’s market had beautiful, plump and juicy blueberries that I just couldn’t pass by.  This was the perfect recipe to showcase the berries.  I did add a little creme de cassis to the berries, it provides such a nice compliment to the blueberries and it also adds a little extra sweetness.

A photo of a blueberry cheesecake pot in glass dessert cup on a white napkin placed on a blue plate with a silver spoon.

The use of mascarpone, Italian triple-cream cheese that is rich and very creamy, was a nice change to the usual cream cheese.  The lemon zest and juice added such a fresh flavour to the mascarpone.  I love taste testing along the way.

A photo of 3 blueberry cheesecake pots in glass dessert cups on white and blue napkins.

Believe it or not, my son, Matt has been chomping at the bit to eat one of these desserts. Normally the only cheesecake he will eat is my no bake cheesecake with cherry topping.

A photo of a blueberry cheesecake pot on a yellow napkin.

I wonder if this recipe will be good enough to help him keep an open mind when it comes to cheesecake and all the different ways it can be prepared and enjoyed.

A photo of 3 blueberry cheesecake pots on a black placemat.

I’m looking forward to trying this recipe using all the different berries that are in season right now.  I’m thinking strawberries macerated in sugar and balsamic vinegar could be a winner of a dish.  What do you think?

A photo of 4 blueberry cheesecake pots on a light blue waffle tea towel.

Blueberry Cheesecake Pots

(adapted from BBC Good Food)

Serves 4

  • 300 g blueberries
  • 3 tablespoons caster sugar
  • 1 tablespoon creme de cassis (optional)
  • 5 digestive biscuits
  • 25 g unsalted butter, melted
  • 250 g mascarpone cheese
  • 4 tablespoons double cream
  • 4 tablespoons confectioners’ sugar
  • 1 lemon, zest and juice
  1. Place 150 g blueberries, caster sugar and the creme de cassis in a small saucepan, cook over low heat for 2-3 minutes.  Remove from heat and stir in the remaining 150 g blueberries.  Let cool.
  2. Place digestive biscuits in the bowl of food processor and pulse until they resemble a fine crumb. Add the melted butter and process to combine.  Evenly divide the mixture between 4 serving cups. Press the mixture into the bottom of each cup. Place in fridge to chill.
  3. In a medium bowl, using an electric mixer, beat the mascarpone cheese, double cream, confectioners’ sugar and the lemon zest and juice, until smooth.
  4. Make alternative layers of cheesecake and blueberry mix in each serving cup, ending with the blueberries.  Serve.

A photo of a blueberry cheesecake pot on a wooden placemat with a silver spoon.

A photo of 3 blueberry cheesecake pots on a black placemat.

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Related posts:

  1. White Chocolate Pots De Crème, Blueberry Sauce & Hazelnut Florentines
  2. Lemon-Strawberry Cheesecake Cupcakes
  3. Light, Fluffy & Easy No Bake Cheesecake
  4. Frozen Fruit Pops – Strawberry Yogurt, Blueberry & Banana

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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes

Comments (10)

10 Responses to “Blueberry Cheesecake Pots”

  1. Ryan Says:
    June 25th, 2010 at 5:56 pm

    You describe these desserts so well that there is often no need for photos, although they look gorgeous. Can I request you make a traditional Scottish Haggis dish?

  2. Grace Says:
    June 25th, 2010 at 6:00 pm

    I would really like to oblige but after reading your post, and now knowing what it is, I just don’t think I could do it. Any other request? Have you ever made it? Most importantly do you like it?

  3. Ambika Venkat Says:
    June 25th, 2010 at 9:11 pm

    Perfect for the season..Absolutely fabulous clicks!

  4. nothingprofound Says:
    June 26th, 2010 at 10:35 am

    You are cruel! But I keep coming back for more. I LOVE blueberries. This one definitely goes on my list of summer adventures.

  5. Grace Says:
    June 26th, 2010 at 10:46 am

    super easy, you’re going to love it!

  6. Theresa111 Says:
    June 26th, 2010 at 4:13 pm

    Grace, I love this dessert, especially the colors of the berries. I want to grab a spoon and begin scooping this into my mouth. :)

  7. Betty Says:
    June 26th, 2010 at 11:15 pm

    Absolutely beautiful- Now I just need to find digestive biscuits! Thanks for sharing such a delicious dessert.

  8. Grace Says:
    June 26th, 2010 at 11:27 pm

    Thanks Betty, you should be able to find them at the grocery store but if not you can use any type of cookie, maybe amaretti cookies or biscotti, graham crackers or tea social biscuits.

  9. Bambi Says:
    July 21st, 2010 at 3:35 am

    Thank you so much for sharing this simple fantastic recipe. i just stumbled upon your site for the first time tonight through dessertstalking.com and have been enticed by all your photos and stories. i can’t wait to try this out since cheesecake is my absolute favorite dessert of all time! do you have any suggestions for raspberries? Thank you again!!! I can’t wait to make these

  10. Grace Says:
    July 21st, 2010 at 4:53 am

    Thank you Bambi, yum, I love raspberries, especially now since they are in season. I have a few recipes on the site, Panna Cotta with Raspberry Jelly, Raspberry, Blueberry, Cream Cheese & Mascarpone Pound Cakes (so delicious), there’s also a Pavlova recipe that you could decorate with raspberries. I just picked up a flat at the fruit farm, so I will probably make something special in the next few days. Happy to hear you are enjoying.

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