Lemon & Blueberry Dessert Pots

Ingredients

• 150 g Shortbread biscuits
• 35 g Butter (melted)
• 400 g Full fat cream cheese
• 65 g Icing sugar
• 2 tsp Lemon extract
• 150 ml Double cream
• 200 g Blueberries
• 1 tbsp Caster sugar
• 1 tbsp Lemon juice
• Lemon zest

Instructions

1. 1

   To make the blueberry compote, add the ingredients into a pan on a low heat. Heat until the blueberries start to soften, their skins start to burst and they start to release their juices

2. 2

   Remove from the heat and leave to cool. To speed up the cooling, you can put them in a bowl and put them in the fridge

3. 3

   Forthe biscuit layer, use a food processor to blitz up the shortbread into crumbs, or put them in a bowl or freezer bag and bash them up with a rolling pin

4. 4

   Add the melted butter to the biscuit crumbs and mix them together

5. 5

   For the lemon cheesecake, use an electric mixer to mix the cream cheese, lemon extract and icing sugar together until smooth

6. 6

   Add the double cream and whisk in until the mixture thickens

7. 7

   To assemble the desserts, divide half of the biscuit mixture between the glasses (I used four 250ml capacity glasses) and press it down with the back of a teaspoon

8. 8

   Then, divide half of the cheesecake mixture between the glasses. You can spoon or pipe it in

9. 9

   Next, add some of the blueberry compote on top

10. 10

    Do another layer of biscuit, another layer of cheesecake and finally top with more compote

11. 11

    Garnish with lemon zest

12. 12

    Serve immediately, store leftovers in the fridge and eat within 3 days