Lingonberry and Ginger Cheesecake Pots

⏱ 16 mins 🍽 Serves 2 🌶 scandinavian ✅ Easy 🏷 Dessert

These individual cheesecake pots are a delightful Scandinavian treat. They feature a creamy mixture of cream cheese and orange zest, swirled with tangy lingonberry jam, layered over a buttery ginger biscuit base. Finished with a glossy jam drizzle and a crumbled biscuit topping, they are an impressive yet simple dessert for two that can be prepared ahead of time. The recipe takes only 16 minutes to assemble before chilling.

Lingonberry and Ginger Cheesecake Pots

Ingredients

  • 50g full-fat cream cheese
  • 75ml double cream
  • grated zest 0.5 orange
  • 4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
  • 8 Swedish pepparkakor ginger snaps or 4 ginger nuts crushed, plus 1 extra to serve
  • knob of butter melted

Method

  1. In a medium bowl, combine the cream cheese, double cream and orange zest, whipping until the mixture is thick and holds its form. Avoid overwhipping to prevent the cream cheese from separating. Lightly swirl the lingonberry jam through the cream.
  2. Combine the crushed biscuits with the melted butter. Place this mixture into the base of two glasses. Spoon the lingonberry cream mixture on top, then refrigerate for at least 30 mins. You can prepare the cheesecakes up to this stage a day in advance.
  3. For serving, blend a small amount of jam with 1 tsp water to create a drizzle. Pour this over the chilled cheesecakes. Crumble the extra biscuit and scatter it over the top.

Nutrition (per serving)

Calories484 kcal
Fat37 g
Saturates23 g
Carbs34 g
Sugars26 g
Fibre1 g
Protein3 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinescandinavian