Lemon & Blueberry Cheesecake Bites
Lemon & Blueberry Cheesecake Bites

Lemon & Blueberry Cheesecake Bites

PREP: 10 mins
COOK: 40 mins
Quite Easy
Serves: 20

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. 

Lemon & Blueberry Cheesecake Bites
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For the base:

Buttery baking spread, melted


Light digestive biscuits, crushed


For the blueberry compote:



Caster sugar

1 tbsp

Lemon juice

1 tbsp

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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