Lemon and Blueberry Cheesecake Pots

Whip up delicious mini cheesecake pots in just 15min. For extra zing, you could add the finely grated zest of half a lemon to the cream cheese mixture.

Hands-on time 15min. Makes 6

125g digestive biscuits

75g butter, melted

350g cream cheese

5tbsp icing sugar, sifted

200ml double cream

6tbsp lemon curd

150g blueberries

1 Whizz biscuits in a food processor until finely crushed (alternatively, bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Divide between 6 small tumblers or ramekins and press gently to level with the back of a spoon. Chill for 5min.

2 Meanwhile, in a medium bowl, mix the cream cheese and icing sugar until smooth. In a separate bowl, whisk the double cream until it holds soft peaks, then fold cream into the cream cheese mixture using a large metal spoon.

3 Spoon 1tbsp lemon curd into each glass/ramekin, followed by a sprinkling of blueberries (reserve some to decorate). Divide the cream cheese mixture between the glasses/ramekins and top with the reserved blueberries. Serve.

PER POT 606cals, 5g protein, 48g fat (29g saturates), 38g carbs (28g total sugars), 1g fibre