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Lemon & Blueberry Cheesecake Recipe

Lemon & Blueberry Cheesecake Recipe

Mascarpone and vanilla cream, layered over lemon curd and topped with a crunchy coconut seed mix and fresh blueberries.

Serves 6


  • 175g Double Cream

  • 75g Single Cream

  • 100g Mascarpone

  • 50g Icing Sugar

  • 90g Cream Cheese

  • 100g Yoghurt

  • 120g Lemon Curd

  • A squeeze of Lemon Juice

  • 5g Vanilla Paste

  • A pinch of Salt

Coconut topping bit:

  • 185g Porridge Oats

  • 175g Coconut Chips

  • 60g Desiccated Coconut

  • 225g Pumpkin Seeds

  • 150g Sunflower Seeds

  • 140g Golden Syrup

  • 60g Dark Soft Brown Sugar

  • 3g Salt

To serve:

  • 200g Fresh Blueberries


  1. Whisk together the mascarpone, cream cheese, lemon juice, icing sugar, salt and vanilla paste until it’s all velvety and smooth.

  2. Add the double and single cream and whisk until fully mixed and beginning to thicken. Then, gently fold in the yoghurt.

  3. Spoon the lemon curd into a serving dish, add the cheesecake mix on top and set aside.

  4. Next, mix all of the ingredients for the Coconut Topping and bake in an oven at 170˚C for 15 minutes.

  5. Allow the mix to cool before sprinkling it over the Cheesecake mix.

  6. Keep in the fridge until you’re ready to serve – don’t forget to add a handful of blueberries for the final finishing touch.

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