No-bake zesty lemon and blueberry cheesecake pots recipe

Name: No-bake zesty lemon and blueberry cheesecake pots recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 125 g digestive biscuits; 75 g butter, melted; 350 g cream cheese; 5 tbsp. icing sugar, sifted; 200 mL double cream; 6 tbsp. lemon curd; 150 g blueberries

An easy pud that only takes 15 minutes to make.

By The GH Kitchen TeamUpdated: 12 August 2025

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Mike English

Does it get any easier than a no-bake cheesecake?! These perfect pots are ideal for a dinner party. For extra zing, you could add the finely grated zest of half a lemon to the cream cheese mixture.

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Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Cal/Serv:

606

Ingredients

125 g digestive biscuits
75 g butter, melted
350 g cream cheese
5 Tbsp. icing sugar, sifted
200 ml double cream
6 Tbsp. lemon curd
150 g blueberries

Directions

1. Step 1Whizz biscuits in a food processor until finely crushed (alternatively, bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Divide between 6 small tumblers or ramekins and press gently to level with the back of a spoon. Chill for 5min.
2. Step 2 Meanwhile, in a medium bowl, mix the cream cheese and icing sugar until smooth. In a separate bowl, whisk the double cream until it holds soft peaks, then fold cream into the cream cheese mixture using a large metal spoon.
3. Step 3Spoon 1tbsp lemon curd into each glass/ramekin, followed by a sprinkling of blueberries (reserve some to decorate). Divide the cream cheese mixture between the glasses/ramekins and top with the reserved blueberries. Serve.

If you don't like blueberries, use raspberries or blackberries instead.

If you like this recipe, try our orange and preserved lemon cheesecake pots.

If you like blueberry cheesecake, try our lemon and blueberry ricotta cheesecake.

For a little twist, try our blueberry cheesecake ice cream.

Per pot:

Calories: 606
Protein: 5g
Fat: 48g
Saturates: 29g
Carbs: 38g
Sugars: 28g
Fibre: 1g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time