Lemon & Blueberry Cheesecake Bites
These Lemon & Blueberry Cheesecake Bites are not only delicious and great for sharing, they also add the perfect pop of colour to your table. We’ve used blueberries for a regal touch of purple, but you could also use strawberries or raspberries.
For the base:
Buttery baking spread, melted
Light digestive biscuits, crushed
For the blueberry compote:
Blueberries
Caster sugar
Lemon juice
For the cheesecake:
Light cream cheese
Half fat crème fraiche
2 eggs + 2 egg yolks
3 lemons, zested + juice of 1 lemon
Plain flour
You will also need:
23cm (9in) square baking tin, greased and lined with baking parchment
Step 1 of 6
Heat the oven to 180C/fan 160C/gas mark 4
Step 2 of 6
To make the compote, add the blueberries, sugar and lemon juice to a saucepan and cook until the blueberries have softened and started to break down. Remove from the heat and allow to cool.
Step 3 of 6
Mix together the crushed digestive biscuits and melted buttery spread and press firmly into the bottom of the baking tin.
Step 4 of 6
Add all the cheesecake ingredients to a large bowl, mix until smooth and then pour over the biscuit base. Add spoonfuls of the blueberry compote to the top and using a skewer or sharp knife, swirl it through the cheesecake mix.
Step 5 of 6
Place into the middle of the oven and bake for 30 – 40 mins until there is a slight wobble in the middle when you shake the cheesecake. Turn the oven off and allow the cheesecake to cool completely before removing.
Step 6 of 6
Slice into pieces and serve! Leftovers will keep in an airtight container in the fridge for up to three days.
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Lemon & Blueberry Cheesecake Bites
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PREP: 10 mins
COOK: 40 mins
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Quite Easy
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SERVES: 20
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Ingredients
For the base:
Buttery baking spread, melted
75gLight digestive biscuits, crushed
175gFor the blueberry compote:
Blueberries
250gCaster sugar
1 tbspLemon juice
1 tbspFor the cheesecake:
Light cream cheese
500gHalf fat crème fraiche
150g2 eggs + 2 egg yolks
3 lemons, zested + juice of 1 lemon
Plain flour
4tbspYou will also need:
23cm (9in) square baking tin, greased and lined with baking parchment
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Method
Step 1 of 6
Heat the oven to 180C/fan 160C/gas mark 4
Step 2 of 6
To make the compote, add the blueberries, sugar and lemon juice to a saucepan and cook until the blueberries have softened and started to break down. Remove from the heat and allow to cool.
Step 3 of 6
Mix together the crushed digestive biscuits and melted buttery spread and press firmly into the bottom of the baking tin.
Step 4 of 6
Add all the cheesecake ingredients to a large bowl, mix until smooth and then pour over the biscuit base. Add spoonfuls of the blueberry compote to the top and using a skewer or sharp knife, swirl it through the cheesecake mix.
Step 5 of 6
Place into the middle of the oven and bake for 30 – 40 mins until there is a slight wobble in the middle when you shake the cheesecake. Turn the oven off and allow the cheesecake to cool completely before removing.
Step 6 of 6
Slice into pieces and serve! Leftovers will keep in an airtight container in the fridge for up to three days.