Lingonberry & ginger cheesecake pots

Layer up ginger snaps, a zesty cream cheese and lingonberry jam in glasses for these stunning individual desserts to finish off a Swedish supper for two

  • Prep:15 mins
    Cook:1 mins
    plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 484
  • fat 37g
  • saturates 23g
  • carbs 34g
  • sugars 26g
  • fibre 1g
  • protein 3g
  • salt 0.5g


  • 50g full-fat cream cheese
  • 75ml double cream
  • grated zest ½ orange
  • 4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
  • 8 Swedish pepparkakor ginger snaps or 4 ginger nuts, crushed, plus 1 extra to serve
  • knob of butter, melted



Tart lingonberries grow wild all over Scandinavia, where they are used in jam to serve with meatballs and game. The jam is also delicious in puddings like these gorgeous cheesecake pots, served with spiced ginger snap biscuits.


  1. Whip the cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the lingonberry jam.

  2. Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.

  3. To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining biscuit and sprinkle on top.

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