Berry Cheesecake Pots

150g blueberries
2 tbsp castor sugar
5 digestive biscuits
25 g melted butter
250g tub of mascarpone
4 tbsp double cream
4 tbsp icing sugar
1 lemon, zested and juiced

Cook the blueberries with the castor sugar for 2-3 minutes and cool. Whiz the biscuits in a processor with the butter and press into the bottom of 4 glasses and chill. Mix the mascarpone, double cream, icing sugar, lemon juice and zest together (cheesecake mixture). Make alternative layers of cheesecake and blueberry mix in each glass and serve.

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