Cheesecake in a glass with blackberry compote

Recipe for easy cheesecake without gelatine - easy cheesecake in a glass with blackberries.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake in a glass, cheesecake without gelatine, Easy cheesecake, Lemon cheesecake

Total Time 30

Servings servings

Calories 568kcal

Put the blackberries, sugar, vanilla seeds, water and the empty vanilla pod in a small saucepan and bring to the boil.
Once the compote is boiling, turn the heat down to medium, – and let it simmer for about 20 minutes.
You should be able to see the liquid thickening, – if not, turn the heat up a little.
Put it in the fridge and let it cool completely before using.

Melt the butter in a saucepan and take it off the heat.
Blitz the biscuits and lemon zest to fine crumbs, and stir them into the butter.
Divide the biscuit mixture between 6 serving glasses. Don't press the crumbs down as you would for a classic cheesecake, – they should just sit in a loose, even layer.

Put the cream cheese, cream, icing sugar, vanilla and lemon juice in a bowl, – and whisk until the mixture thickens.
Take care not to over-whisk, – the cream should stay soft and smooth.
Spoon the cheesecake cream into a piping bag, which makes it easier to control, and pipe it over the crushed biscuits.
Make sure it reaches right out to the sides, so the blackberry compote doesn't run through too much.
Spoon a couple of generous spoonfuls of blackberry compote on top, and decorate with fresh blackberries, mint or lemon balm and crystallised white chocolate, if using.