Lemon blueberry cheesecake

Lemon blueberry cheesecake

By Glenisk


11 Count


413 Calories

Total Time

20 Mins


8 Servings


250g Glenisk Organic Crème Fraiche
250g Glenisk Organic Greek Style Natural Yogurt
1 tsp vanilla extract
Zest and juice of  one lemon
75g caster sugar
1 sachet of gelatine
200g digestive  biscuits crushed
100g melted butter
200g blueberries
200g raspberries
50g sugar

From Glenisk

Organic Greek Style Natural Yogurt Where to Buy

Nutritional Information (per serving)

Lemon blueberry cheesecake


  1. Mix crème fraiche, yogurt, vanilla, lemon and sugar together. Dissolve gelatine as per instructions on packet and stir into mix.
  2. Mix biscuits and butter together in a separate bowl.
  3. Line a cake tin with loose base with cling film. Push biscuit mix into tin levelling off. Pour lemon mix over. Refrigerate overnight until set.
  4. Heat berries with a little sugar and allow to cool.
  5. To serve, pour berries over cake and decorate with a mint leaf.
Glenisk family portrait


Our monthly newsletters are packed with fresh ideas, recipes, competition offers, news and events! Please sign up and join the party!

Sign up for newsletter
Proudly run by the Cleary family since 1987 Raspberries