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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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