Photo: Toa Heftiba
Blueberry cheesecake pots
6 ingredients
Serves 4
openrecipes
These eyecatching individual puds make brilliant dinner party desserts - and are dead easy to put together
Estimated Nutrition (whole recipe, rough)
584
Calories
7g
Protein
38g
Fat
60g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes