Blueberry and lemon cheesecake jars - Recipes - Slimming World

Blueberry and lemon cheesecake jars

Blueberry and lemon cheesecake jars
  • Serves: 4
  • Prep time: 15
  • Cook time: 5 minutes, plus cooling
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      6

These pretty pots of pleasure are fresh, sweet and a firm favourite.

ingredients

  • 1 level tbsp low-fat spread
  • 3 reduced-fat digestive biscuits
  • 3½ level tbsp sweetener granules
  • 100g extra-light soft cheese
  • 300g plain quark
  • Finely grated zest and juice of 1 unwaxed lemon
  • 200g blueberries
  • 1 level tsp arrowroot

method

  1. Melt the spread in a small saucepan over a low heat. Crush the biscuits in a sealable food bag and stir them into the melted spread with ½ level tbsp sweetener. Loosely spoon the mixture into 4 x 200ml jars (small Kilner jars are ideal but any fancy jam jars will do).
  2. Beat the soft cheese, quark, lemon zest, 2 tbsp lemon juice and 2 level tbsp sweetener together in a bowl until smooth. Spoon this mixture on top of the biscuit layer.
  3. Put the rest of the lemon juice into a small saucepan with 150g blueberries and the remaining sweetener. Bring to a gentle simmer over a low heat and cook for 2 minutes or until the berries have just burst. Mix the arrowroot with 1 tsp cold water, stir it into the blueberries and simmer for a few seconds until thickened. Remove from the heat and set aside to cool.
  4. Divide the cooled blueberries between the cheesecakes and decorate with the remaining blueberries to serve.

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