Free-form Lemon and Blueberry Cheesecakes


Hubby and I love cheesecake, especially baked cheesecake (like the apricot cheesecake with apricot jam and nut praline from Cibo), but when we have friends over for dinner, we always enjoy making single serve desserts so I decided to do a cold, no-bake cheesecake set in our lovely glasses. After researching a few different recipes online, I came up with this version . . in the photo its missing the coulis as I’ve made these a day ahead. These were so, so easy to make!

100g Scotch finger biscuits, crushed
40g butter, melted
1 and half tablespoons shredded coconut
250g cream cheese, softened
1/2 cup caster sugar
1/2 cup thickened cream
1 teaspoon lemon zest
punnet blueberries

berry coulis

punnet blueberries
100g frozen mixed berries
2 tablespoons caster sugar
2 tablespoons water

Combine the biscuits, coconut and butter and spoon equal amounts into four glasses or serving dishes. Put in the fridge.

Beat cream cheese and sugar until sugar has dissolved. Add cream and zest until combined and at this point have a taste to see if you need more zest. Spoon into glasses on top of biscuit base. Sprinkle over some blueberries and set in the fridge for at least an hour.

Just before serving place all the coulis ingredients into a food processor and whiz until combined. Strain through a sieve and then pour a little over each cheesecake.

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