Blueberry Cheesecake Pots

Blueberry Cheesecake Pots



Prep Time

20 mins

Cook Time

10 mins

  • 150g shortbread biscuits, crushed
  • 40g butter, melted
  • ½ cup thickened cream
  • 200g white chocolate, chopped
  • 250g cream cheese, softened
  • 1/4 cup caster sugar
  • 1 tsp vanilla bean paste

Blueberry Compote

  • 250-300g  fresh blueberries
  • 1/4 cup caster sugar
  • ½ lemon, juiced
  • 1 tbs water


For the blueberry compote, combine all the ingredients in a saucepan. Stir over medium heat, until syrup comes to the boil. Reduce heat and boil gently for 10 minutes or until the syrup reduced by half. Spoon into a bowl, refrigerate until cold.


Place the biscuits in a food processor and process until smooth. Add the butter and process to just combine. Spoon mixture into the base of 4×11/4 cup capacity glasses or jars. Refrigerate 15 minutes.


Pour the cream into a small saucepan. Bring to a simmer over high heat. Remove from the heat, add white chocolate and stir until smooth. Process the cream cheese until smooth. Add sugar and vanilla and process until thick. Add the chocolate mixture, pulse until combined.  Fold through half the cool blueberry compete. Spoon over biscuit mixture.  Refrigerate for at least 4 hours or until just chilled. Just before serving spoon over the remaining compote.

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